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.