Thursday, December 9, 2010
Thai Butternut Squash Soup
I have a friend who doesn’t eat other squash soups now, well – because she knows this one will be better. When our kids were younger and we used to be together at lunchtime often for play dates, our circle of friends would get so excited if someone has made Thai Butternut Squash Soup because then they had leftovers to share. Get it? This soup is yummy!
Wednesday Menu – Thai Butternut Squash Soup with Brown Rice and Shrimp
Farm Share Produce – Butternut Squash
Thai-style Butternut Squash Soup with Cilantro Pesto
From my very good friend
2 garlic cloves
1 bunch cilantro, stem removed and a few leaves set aside for garnish
Zest and juice from 1 lemon
5 T olive oil, divided
Salt and pepper
1 onion, chopped
2 tsp minced fresh ginger
1 T Thai red curry paste
2 lb. butternut squash, cut into small cubes
2 cups vegetable stock
1 13.5 oz. can coconut milk
1 t chili powder
1 t ground coriander
1. Make the cilantro pesto: In a food processor or with immersion blender combine garlic, cilantro, lemon zest and juice. Then slowly add 3 TBSP of olive oil. Season with salt and pepper if you like.
2. Make the soup; Heat 1 T of olive oil in a large pot over medium heat. Add onion and stir 1 minute, then add ginger and curry paste. Stir a minute more before adding squash and stock. Bring to a boil, then simmer on low 15-20 minute, till squash is cooked throughout and can be cut with a fork. Cool slightly, then puree smooth (either use an immersion blender or do it in batches in the food processor). Return to the heat, add coconut milk, chili powder, and coriander, then warm through.
• This soup can stand on its own with a dollop of the cilantro pesto. YUM!
• If you add rice and some shrimp, it’s a whole meal. Toss 6-8 shrimp with 1/8 t cayenne pepper and 1/8 t coriander. Warm 1 T olive oil in a skillet, add shrimp and cook 2-3 minutes per side.