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Recipe: Thai-spiced Winter Squash Soup

 November 15, 2011

Thai-spiced Winter Squash Soup

Serves 4-6.

  • 2 lbs. (1 kg) Winter squash – acorn, butternut, hubbard, turban, small pumpkins
  • 3 tablespoons butter or olive oil
  • 1 14-ounce can coconut milk
  • 1 teaspoon (or more) red Thai curry paste
water
  • 2 teaspoons fine grain sea salt (or to taste)
  • Water or vegetable stock to thin soup to desired consistency

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into quarters. Scoop out seeds and fibrous material. Brush each piece of squash with butter or olive oil, sprinkle with salt, place skin sides down on a baking sheet, and put in the oven. Roast for an hour or until the squash is tender throughout.

When the squash are cool enough to handle, scoop it into a large pot over medium heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water or vegetable stock one cup at a time pureeing between additions until the soup is desired consistency. Bring to a simmer again and add the salt and more curry paste if needed.

Note: Regarding the curry paste; add a little at a time then taste.  Curry pastes have differing strengths. Start with a teaspoon and add from there until the soup has a level of spiciness and flavor that works for you.

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Comments

  1. Heart Healthy Recipes says:
    November 26, 2011 at 11:01 am

    Awesome post, where is the rss? I cant find it!
    [url=http://hearthealthydietplan.blogspot.com/]Heart Healthy Diet [/url]

    • admin says:
      December 3, 2011 at 5:28 pm

      Thank you so much!!! And, thank you for reminding me to add the RSS feed.

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