Butternut Squash Soup Recipe
I love squash. My favorite way to make squash is to throw it in the oven with olive oil and salt. It is easy and delicious.
This Butternut Squash Soup recipe from Eat Well, Eat Happy, is a great way to enjoy squash. The curry is a great twist.
- olive oil, 1 1⁄2 Tbsp
- shallots, 3⁄4 cup sliced
- fresh ginger, 1 Tbsp minced or grated
- garlic, 1 clove, minced
- butternut squash, 9 cups
- peeled and cubed (about 3 lb)
- chicken or vegetable broth,3 cups
- Thai red curry paste, 1 tsp
- light coconut milk, 3⁄4 cup
- lime juice, 2 tsp
Heat oil in a large pot over medium heat. Add shallots and cook untilsoftened, 2–3 minutes. Add ginger and garlic and cook until fragrant but
not browned, about 1 minute longer. Add squash, broth, and 1⁄2 tsp saltand bring to a boil over high heat. Reduce heat to maintain a simmer,
cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.Put curry paste in a small bowl and stir in coconut milk until well blended.In a blender or food processor, purée soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice, and season to taste with additional salt. Serve.
Source: Eat Well, Eat Happy, $17.95 by Charity Ferreira
Photo Credit: Weldon Owen Foods