As promised earlier this week, I am sharing a seasonal soup recipe today. It uses butternut squash and Granny Smith apples, although peeled and cubed fresh pumpkin can be used in place of the butternut squash. Red curry paste and coconut milk add a Thai-inspired twist to this soup.
Butternut squash is available year round, but the peak season for it is August through March. The highest quality fruits (yes, they are technically fruits) are available right now. It is a type of winter squash, harvested in the fall, with a sturdy skin that helps it keep well all winter long in a cool dark spot. With its smooth skin, butternuts are easily peeled with a vegetable peeler.
For those who are unfamiliar with red curry paste, it is a mix of chili peppers and other spices with tastes of ginger and garlic. It has a warm flavor, but it is not spicy-hot. The sweet & creamy flesh of butternut squash is a perfect complement for the warmth of the red curry paste and the tartness of the Granny Smith apples in this soup.
Thai Coconut Butternut Squash Soup
Thai Coconut Butternut Squash Soup (adapted from cookinglight.com) Total Time Required: 1 Hour, 15 minutes Active Time: 40 minutes, Yields: 8 (3/4-cup) servings
Ingredients:
- 2 tablespoons olive oil
- 2 cups chopped onion
- 3 garlic cloves, chopped
1-1/2 pounds butternut squash, peeled & cut into 4 cups of 1/2-inch cubes- 1/2 pound (1 large or 2 medium) Granny Smith apples, peeled & cut into 1/2-inch cubes
- 4 teaspoons red curry paste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 cups vegetable stock
- 3/4 cup coconut milk
- 1 tablespoon lime juice
- cilantro, chopped, for serving
Instructions:
Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional 2 minutes.
Sauté the onions.
Add the squash, apples, curry paste, ginger, and salt to the pot. Cook for 5 minutes, stirring often.
Add the squash, apple, curry paste, ginger, and salt to the pot.
Add the stock to the pot and bring it to a boil. Reduce the heat to medium-low and simmer it for 25 minutes or until the squash and apples are tender.
Add the stock to the pot.
Using a wand blender, puree the soup until it is smooth. (Alternately, place half of the soup in a blender and remove the center piece of the blender lid to allow steam to escape. Secure the blender lid and place a clean towel over the opening in the lid to avoid splatters. Blend the soup until it is smooth. Pour the blended soup into a bowl. Repeat the procedure with the remaining half of the soup.)
Blend the soup until it is smooth.
Stir the coconut milk and lime juice into the soup.
Add the lime juice and the coconut milk to the soup.
Ladle the soup into bowls and sprinkle some cilantro over it, then serve.
There is just a hint of warmth & spice in this soup!
Wonderful fall flavor is very evident in this soup! ~Linda
Thai Coconut Butternut Squash Soup (adapted from cookinglight.com) Total Time Required: 1 Hour, 15 minutes Active Time: 40 minutes, Yields: 8 (3/4-cup) servings
Ingredients:
- 2 tablespoons olive oil
- 2 cups chopped onion
- 3 garlic cloves, chopped
- 1-1/2 pounds butternut squash, peeled & cut into 4 cups of 1/2-inch cubes
- 1/2 pound (1 large or 2 medium) Granny Smith apples, peeled & cut into 1/2-inch cubes
- 4 teaspoons red curry paste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 cups vegetable stock
- 3/4 cup coconut milk
- 1 tablespoon lime juice
- cilantro, chopped, for serving
Instructions:
Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional 2 minutes. Add the squash, apples, curry paste, ginger, and salt to the pot. Cook for 5 minutes, stirring often. Add the stock to the pot and bring it to a boil. Reduce the heat to medium-low and simmer it for 25 minutes or until the squash and apples are tender.
Using a wand blender, puree the soup until it is smooth. (Alternately, place half of the soup in a blender and remove the center piece of the blender lid to allow steam to escape. Secure the blender lid and place a clean towel over the opening in the lid to avoid splatters. Blend the soup until it is smooth. Pour the blended soup into a bowl. Repeat the procedure with the remaining half of the soup.) Stir the coconut milk and lime juice into the soup. Ladle the soup into bowls and sprinkle some cilantro over it, then serve.