Wednesday, June 5, 2013

Thai Red Curry Squash Soup

This has become another staple in our house. We've made versions of this before.


1 tablespoon olive oil
1 cup chopped onion
1 large apple
20-24 ounces of butternut squash (frozen or fresh) cut into 1 inch chunks
3 cups broth (chicken or vegetable)
1 teaspoon red curry paste
1/2 cup coconut milk
3 tablespoons chopped cilantro
salt and pepper to taste


Heat the oil in a stock pot over medium heat. Add onion and cook for 5 minutes; add the apple and cook for another 5 minutes

Add the squash and broth and bring to a boil. Reduce to a simmer and cover for 20 minutes until squash is tender.

Use a hand blender/ immersion blender to puree

Once you have the desired texture, add curry paste, coconut milk, and cilantro.

Add shrimp or croutons if desired.

We serve this with Naan bread and a salad.

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