by Michelle Ditter
This is a favorite recipe of mine that is delicious any time of year, but it’s especially great when the weather gets a little cooler and you can buy your squash at a local market. Enjoy and Happy Fall!
Use the following ingredients:
16 ounces of chicken broth or vegetable broth
2-½ pounds of butternut squash, peeled and seeded
1 lemon grass stalk, the tender middle section minced
3 slices of ginger
1 tablespoon of curry paste
1 tablespoon of roasted peanut oil or olive oil
1 large onion, diced
2 jalapeño chilies, seeded and diced
1 large garlic clove, crushed
1 can of coconut milk
Salt, to taste
Juice of 2 limes, to taste
For garnish:
2 teaspoons each of finely chopped mint, basil and cilantro
Coarsely chop the squash. You should have about 4 cups. Heat the oil in a soup pot. Add the squash, onion, half the chilies, the minced lemon grass, garlic and a little of the curry paste. Cook over medium heat for 10 minutes, stirring occasionally. Add the chicken or vegetable broth and the rest of the curry paste. Bring to a boil.
Lower the heat and simmer partially covered until the squash is tender, which takes about 30 minutes. Puree the soup, then return to the stove and stir in the coconut milk. Salt for taste and add the lime juice to sharpen flavors. Serve garnished with the fresh herbs and remaining chili.
Enjoy! Let me know what you think.
|
