- Measuring cup
- Measuring spoons
- Kitchen scale
- Cutting board & paring knife
- Sieve (for washing spinach, cilantro)
- Soup pot
- Wooden spoon
- Immersion blender, or regular blender
- 2 Tbs vegetable oil (sunflower or olive)
- 2 cups chopped yellow onions
- 2 cloves garlic, chopped
- 1 tsp salt
- 1 Tbs peeled and grated fresh ginger root
- 1 tsp Thai red curry paste, or more to taste
- 2 ½ lbs butternut squash, peeled, seeded and chopped (about 6 cups)
- 3 cups water
- 1 lime
- 1 cup unsweetened coconut milk
- 1 tsp sugar, more or less, to taste
- 2 cups baby spinach, chopped into strips
- ¼ cup chopped fresh cilantro (optional)
- Salt & freshly ground black pepper
Optional accompaniments: crackers, croutons, or baguette
1. Heat the oil in the soup pot on a medium burner and add the onion and salt. Fry until soft and transparent. Add the garlic and fry gently for another few minutes, stirring often. Add the ginger and curry paste and stir and fry another minute or two.
2. Add the squash and water and bring to a boil. Lower heat, cover with a lid, and simmer gently until the squash is soft, 15-20 minutes.
3. While the squash is cooking, zest and juice the lime. Add about a tsp of zest and a Tbs of juice to the soup, keeping the rest to add later, as needed. When the squash is tender, remove from heat and stir in the coconut milk.
4. Puree the soup either with an immersion blender, or in a regular blender. (If you use a regular blender, let the soup cool a bit first, and puree in batches. Be very careful with hot liquids. Return pureed soup to pot.)
5. Reheat the soup on medium-low heat, adjusting the seasoning with more lime zest, juice, or curry paste, and a bit of sugar or salt and pepper, if you think it needs it.
6. Stir in the spinach (and optional cilantro, or keep that for a garnish, if not everybody likes cilantro). Heat just until wilted.
8. Serve with crackers, croutons, or baguette.
From: Metro Halifax,“Thai take on butternut squash soup” Oct.9, 2013 , p.18