ROASTED BUTTERNUT SQUASH SOUP WITH CURRY CONDIMENTS … SERVES 4 TO 6
I have a pantry filled with all kinds of squash. This cold, rainy November day called for soup with an exotic flavour. Roasting the vegetables before making the soup brings out the flavour and sweetness in the squash, apples, and onions. I served this soup for lunch the other day. It is so good everyone had two servings. Be bold and use the Thai Red Curry Paste.
Preheat the oven for 425 degrees F.
In a very large baking pan put 3-4 pounds butternut squash, peeled, seeded and cut into one inch cubes. Add 2 yellow onions coarsely chopped, two apples cubed (any kind but I like to use my son-in-law Micheal’s favorite apple Honey Crisps). Sprinkle generously with 3 tablespoons good olive oil, kosher salt, and fresh ground pepper. Toss the vegetables to coat with oil. Roast for 35 to 45 minutes, until very tender. Towards the end of your cooking time add 3-4 cloves of garlic. You want to add the garlic part way through the roasting as they burn easily.
When the vegetables are done puree in a deep stock pot. Use a hand-held immersion blender. Or, you use your food processor or a food mill.
Heat 2 -3 cups of homemade chicken stock. Add l teaspoon (more or less) good curry powder, a sprinkle of red pepper flakes, 1 or 2 teaspoons of Thai Kitchen Red Curry Paste, and one can(400 ml) coconut milk and enough chicken stock to make a thick soup. Season with salt and pepper and serve hot with a selection of condiments.
sautéed sliced bananas, raisins plumped briefly in hot chicken stock, salted cashews toasted and chopped, shredded coconut lightly toasted, scallions, trimmed and sliced diagonally.
For easy reference this recipe is also to the right. Enjoy