Adapted from http://www.eclecticcook.com/thai-curry-and-coconut-butternut-squash-soup/
1 butternut squash, 2 lbs (about 6-8 inches long)
1 Tbl oil
1/4 minced onion (or 1 Tbl dry)
2 cloves minced garlic
1 tsp ground ginger (or 1 Tbl fresh grated)
1 Tbl curry paste (more or less depending on how spicy you want it)
4 cups chicken broth
1 14oz can coconut milk
1 tsp salt
lime juice to taste (1 tsp)
Cook the squash (Microwave 3-5 minutes to soften, cut in half, bake 1 hour at 400).
Saute onion and garlic (and ginger if using fresh) in oil for 2-3 minutes. Add curry paste and saute a few more minutes. Add all ingredients except lime juice (including squash, but not the skin obviously). Bring to a boil, cover and reduce heat, simmer for 15 minutes, then add lime juice and puree with stick blender.
1 butternut squash, 2 lbs (about 6-8 inches long)
1 Tbl oil
1/4 minced onion (or 1 Tbl dry)
2 cloves minced garlic
1 tsp ground ginger (or 1 Tbl fresh grated)
1 Tbl curry paste (more or less depending on how spicy you want it)
4 cups chicken broth
1 14oz can coconut milk
1 tsp salt
lime juice to taste (1 tsp)
Cook the squash (Microwave 3-5 minutes to soften, cut in half, bake 1 hour at 400).
Saute onion and garlic (and ginger if using fresh) in oil for 2-3 minutes. Add curry paste and saute a few more minutes. Add all ingredients except lime juice (including squash, but not the skin obviously). Bring to a boil, cover and reduce heat, simmer for 15 minutes, then add lime juice and puree with stick blender.
Copied from http://paigeandtyrie.blogspot.com
No comments:
Post a Comment