From Amber’s email responding to the amazing squash soup she made.
Choosing a good butternut squash is the most important! Go to the farmer’s market and buy some small fresh local butternut squash. If they are organic, even better, as you can cook them with the skins on. This is fantastic as skinning the squash is the hardest thing about making this soup.
- 2 small, or 1 medium sized butternut squash, skinned (if not organic) and cut into cubes
- 1-2 yams, cut into cubes (optional)
- 1 medium onion, minced
- 1-2 cloves garlic, minced
- 1 inch finger ginger, minced
- 1/2 a jalapeno, minced, w/o seeds, depending on your taste
- red curry paste
- 1 can coconut milk
- 2 cups soup stock, (I use veggie broth of course, I think chicken might be too rich in this case)
- lime juice to taste, 1/2 to 1 lime’s worth
- cilantro at end, as garnish
- Mince and saute garlic, ginger, and jalapeno briefly in veg oil with a pinch of salt.
- Add onion and saute until soft – I like to stir the curry paste in with the onion while it is sauteeing.. it makes everything smell sooo good. Start with a good sized tsp and add more to taste later.
- Add squash and yam, stir around a bit and cover in the oil and onions and curry.
- Then just cover with soup stock and bring to boil and simmer until the squash is tender, about 8 minutes? but be sure not to overcook as it will lose color and flavor!
- Take the pot from the heat and let it cool enough so that you can puree it comfortably.
- Once it is pureed, stir in the coconut milk and lime juice.
- And taste! Adjust the lime, curry, and salt to your taste. Garnish with cilantro.