Sunday, March 17, 2013

Thai Butternut Squash Soup

Mr. Snowgoose didn't care for this as much as I did as it was pretty spicy. It's a good soup to have if you want to clear out a cold.

Slightly modified from the March 2013 issue of Cooking Light

1 tsp olive oil
1 cup chopped onion
2 1/2 tsp red curry paste (we only had green paste on hand so I used that)
1 tsp fresh minced garlic
1 cup chicken broth
2 teaspoons brown sugar (forgot to include this)
2 12 ounce packages of precut squash
1 14 oz can light coconut milk
1 1/2 tsp fish sauce
1/4 tsp salt
1/2 cup chopped peanuts (dry roasted and unsalted)
1/4 cup cilantro leaves
1 lime cut in 8 wedges


1. Heat medium saucepan over medium high heat. Add oil. Add onion; saute 3 minutes. Add curry paste, garlic, and ginger; saute 45 seconds, stirring constantly.

2. Add broth, brown sugar, squash, coconut milk, and fish sauce; cover. Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently.

3. Using an immersion blender, blend soup until smooth. Divide soup (1 cup) into four bowls. Top with 2 tsp peanuts and 1 tbsp cilantro. Serve with lime wedges.