Lá Tanyha’s Thai Style Butternut Squash SoupUser Submitted Recipe
Tip: The orangey the color, the riper, drier and sweeter the squash."
3 tablespoons of vegetable oil
1½ teaspoons curry powder
½ teaspoon Nutmeg
1 cup cubed onion
1 (2 inch) piece fresh ginger, peeled and thinly sliced
1 cup cubed carrots
1 cup cubed celery
½ cup diced red potatoes
1 medium butternut squash (approximately 2 lb.) peeled, seeded, and cut into ½-inch chunks. (The orangey in color, the riper, drier and sweeter the squash.)
3 (13.5 oz.) cans coconut milk
2 cups water or chicken stock
¼ cup heavy cream
½ teaspoon salt
½ teaspoon white pepper
Prep Time: 10 minutes
Cook Time: 1 hour
In a large soup pot over medium heat, heat vegetable oil. Add onion and sweat until translucent, about 8 to 10 minutes. Add celery, curry power, nutmeg, stirring constantly, 30 seconds. Add ginger, carrots, red potatoes and squash continue to stir mixture 30 seconds. Add coconut milk and bring liquid to a boil; reduce heat to low and add 2 cups of water or chicken stock cover and let simmer for 25 minutes or until squash, carrots and potatoes are tender. Remove from heat and cool 5 to 10 minutes.
Once cooled ladle mixture in a blender or food processor, and puree mixture until smooth and creamy in texture, transfer back into soup pot and bring just to boiling point, reduce heat, salt and pepper to taste and add heavy cream. Serve hot with chopped fresh parsley sprinkled on top. Bon Appetite!
Note: Can be made 2 days in advanced and reheated.