Friday, November 8, 2013

thai curry butternut squash soup

2. i'm reading about "weirdly simple cures for insomnia" on ladies home journal. 
3. how are you?

1. i expected this to be good because butternut squash soup is usually brilliant.
but this right here, is classically delicious butternut squash soup impregnated with thai vibes.

coconut milk. ginger. red curry paste. lime.
my kind of party.

2. ladies home journal instructs me to give up lying in bed at 3 am still awake, and to get up and do something. it could be laundry or house things or watching a show. this will apparently make better use of my time and hopefully, eventually tire me out.

the only problem is that i need to wake up at 4 to be at the bakery.
(i continue to have an incessant need to be a baker person.)
so, ladies home journal, you have failed me.

3. you. how are ya doing this november time? hows the good stuff going? hows the shit going?
my best friend just moved to france and it continues to not rain here.
so..bummer for me. but a win for france and most people in la!

i still have squash.

so fulfilling it is, to churn up an amazingly good, flavorful, and well-balanced soup.
right now; this fall, this here soup is winning.

cash Moooney

Thai Curry Butternut Squash Soup
adapted a touch from how sweet eats and cooking light

3 tbsp coconut oil
1 sweet onion, diced
4 cloves garlic, minced
1 1/2 tsp freshly grated ginger
2 tbsp red curry paste
3 cups stock (chicken or veg)
4 cups butternut squash, peeled/diced into 1 inch cubes
1 14 oz can coconut milk (regular or light)
1 lime, juiced
1/2 tsp salt
1/4 tsp pepper
fresh torn cilantro, for topping bowls

heat a large pot over medium and add coconut oil. once melted, add in the onions and garlic with a pinch of salt and stir. cook until the onions are translucent and soft, about 5 minutes. add in the ginger and curry paste and stir until incorporated. cook the curry and onion mixture for 5 minutes, stirring occasionally. pour in the stock and add the squash cubes. cover the pot and increase the heat to medium. 
once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. blend until the soup is smooth and pureed. pour it back into the pot and turn the heat to medium low. add in the coconut milk, lime juice, salt and pepper. stir. cover and cook the soup for an additional 10 minutes, until it's completely warm. taste and adjust seasonings to your liking. serve soup topped with a bit of cilantro and squeeze of lime. and siracha if you please. 

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