Thai-Spiced Squash Soup


Thai-Spiced Squash Soup

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March 29, 2017

Thai-Spiced Squash Soup


2 acorn squash, pumpkins, or other smallish winter squash

3 tablespoons unsalted butter, room temperature

1 14-ounce can coconut milk

1 teaspoon (or more) red Thai curry paste

2 teaspoons fine grain sea salt (or to taste)


1Preheat the oven to 375 degrees and place the oven racks in the middle.

2 Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

3 When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer.

4 Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy). Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palette. Top with toasted pumpkin seeds.