2 tablespoons butter
2 pound buttercup or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
4 garlic cloves, pressed or chopped
1 knob ginger, peeled and grated finely
2 to 3 tablespoons Thai red curry paste
¼ teaspoon sea salt
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
4 cups (32 ounces) vegetable or chicken broth
1 can full fat coconut milk
Handful Pea Shoots, chopped
Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter is melted, add, onion, garlic, ginger, curry paste, salt and red pepper flakes to skillet. Stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth and squash. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Add coconut milk and puree with immersion blender (just got mine for Christmas-- AWESOME kitchen tool!) Or, use a blender and process in batches.
Taste and season with additional salt if necessary. Top the soup with Pea Shoots or chopped fresh cilantro.
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