Winter and the cold weather calls for soup, and a warming, spicy soup is just right. The soup recipe I’m sharing today gets a nice smoothness from butternut squash and spiciness from a red curry paste.
The particular red curry paste I use is Maesri brand. I use this paste because it already has dried red chilies, garlic, shallots, lemongrass, lime, coriander seeds, cumin, cardamom so it really cuts down on what I need to use to prepare a curry dish or even a nice miso curry salad dressing.
This paste is also one that does not use shrimp or other fish products, so it is vegetarian. I buy the paste at an Asian foods market, but here is a link to purchase online - http://www.amazon.com/Red-Curry-Paste-Maesri-Oz/dp/B0013ESW84. It is also available in a 14 ounce container, which is what I purchase locally.
Spicy Squash Soup
1 medium butternut squash sliced in half with seeds removed
2 TB unrefined coconut oil
2 cloves garlic, diced
1 medium sweet onion, diced (one generous cup)
2-3 TB red curry paste (2 TB for medium and 3 TB for spicy)
32 oz vegetable broth
1 13.5 oz can coconut milk
Put squash cut side up in an oven that has been heated to 400 degrees. Bake for 30 minutes or until tender enough to be pierced with a butter knife. When the squash is cool enough to handle, remove the skin and dice the squash into chunks. While the squash is cooking, you can dice your onions and garlic. Heat the coconut oil over medium-low heat and cook onion and garlic 3-5 minutes or until onion is translucent. Increase heat to medium and add all other ingredients. Once the soup bubbles, reduce to a simmer for 20 minutes. Carefully blend the soup with an immersion blender, and simmer another 5 - 10 minutes. If you don’t have an immersion blender, blend the soup in batches in a food processor or blender, and return to pot and heat it for 5-10 minutes
While this recipe only calls for one medium butternut squash, I’d recommend that you buy and bake two. This allows you to use one for the recipe and mash up the second one for an easy side dish that can later be reheated and topped with vegan butter, salt and pepper.
This soup is great served with a spoonful or two of vegan sour cream and crusty bread. A salad rounds things out beautifully.
If anyone has questions for me about this recipe or just in general, I can be emailed at wvtfveggie@gmail.com.
