Monday, October 17, 2011

Forgive Me!

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Please forgive me for posting a second recipe in a row about squash. What can I do? Tis the season! However, I am justifying this post because it is a different type of squash and the flavors are more Asian influenced than the traditional butternut squash flavors.

I found the original recipe for this dish on one of my favorite foodie blogs: Delishhh and had to give it a try. I love being able to create Thai flavors at home, especially when the recipe is so uncomplicated. I put together almost the entire recipe with items I already had in my cabinets and fridge. Now, I know not everyone has coconut milk and Thai curry paste in their pantry on a regular basis, but these are not expensive items and you can find them at pretty much any grocery store now.

I've also never tried acorn squash and was really surprised at how well it married with the curry flavors and coconut milk. This soup would be so easy to make vegan/vegetarian friendly by just switching over to vegetable stock instead of chicken.

I hope I've inspired you to try Thai flavors at home - let me know if you try this recipe, I'd love to get your feedback!

Thai Curry Squash Soup

- 2 acorn squash
- 3 tbsp. unsalted butter
- 14 oz. coconut milk
- 2 tsp. red Thai curry paste
- 14 oz. chicken stock
- 1/2 onion, diced
- 2 garlic cloves, minced
- Olive oil
- Pinch of cayenne pepper
- Salt & pepper
- Curry powder


Preheat the oven to 375 degrees and place the oven racks in the middle. Carefully slice each squash in half. Slather each half with butter and sprinkle generously with salt, pepper and curry powder. Roast skin-side down for an hour.

2. Remove the squash from the oven and set aside to cool down enough to handle. Saute onion and garlic with salt, pepper, cayenne and another generous sprinkle of curry powder in about 1 tbsp. of olive oil. Once the onions are soft (about 5 minutes), add in the curry paste and stir to combine well.

3. Scoop the squash out of the skins and add it to the onion mixture, then add chicken stock and coconut milk. Stir well to combine and bring to a boil. Reduce to a simmer for 8-10 minutes.

4. Remove from heat and puree with an immersion blender (just do it in batches in a regular blender if you don't have an immersion blender). If you think the consistency is too thick, just add a little more chicken stock. Add salt and pepper to taste. I served it up with garlic naan and it was absolutely delicious!

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