Saturday, May 24, 2014

Thai Curried Butternut Squash Soup


Ladies, start your immersion blenders!  This is a very flavorful soup with a silky texture, but you have to puree it.  For this I prefer an immersion blender since pouring hot liquids back and forth from a blender is not my definition of a fun time.  This recipe also makes use of a slow cooker, one of my favorite appliances. You may garnish with a dollop of sour cream and a sprig of parsley or cilantro.

Thai Curried Butternut Squash Soup
From a recipe published in the Minneapolis Star Tribune
Serves 8

1 large (4 lb) butternut squash, peeled, seeded and roughly cubed (8 cups) (feel free to substitute cubed butternut squash from Trader Joes)
1 onion, chopped
3 garlic cloves, chopped
1 Tblsp peeled and grated ginger
1 Tblsp green or red Thai curry paste
4 cups chicken broth (check for gluten)
1 (13.5 oz) coconut milk
3 Tblsp fish sauce
2 Tblsp brown sugar
2 Tblsp butter
3 Tblsp chopped cilantro

Combine squash, onion, garlic, ginger and curry paste in a slow cooker.  Pour the broth and coconut milk over all.

Cover and cook on high for 4 hours or on low 8-10 hours.

Using an immersion blender, puree the soup.  Stir in the fish sauce, brown sugar and butter.  Unplug the slow cooker 15-30 minutes before serving to allow soup to thicken slightly.  Garnish each serving with cilantro.

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