Thai-Spiced Squash Soup

 In

Thai-Spiced Squash Soup

Yields1 Serving
 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 water
  2 teaspoons fine grain sea salt (or to taste)
1

Preheat 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.

Ingredients

 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 water
  2 teaspoons fine grain sea salt (or to taste)

Directions

1

Preheat 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.

Notes

Thai-Spiced Squash Soup