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Happy, Happy 2017!  Thai Inspired Butternut Squash Soup


What you need:

1 medium size butternut squash peeled¹ and cut in cubes
1 medium onion,  chopped
3 tbsp olive oil
3 minced garlic cloves
1 tsp salt
1 large potato, peeled and cubed
1 sweet potato, peeled and cubed
Minced lemongrass, optional (2-3 inch piece)
4 to 6 cups chicken broth (or vegetable stock)²
Freshly grated ginger root (2-3 inch piece)
4 tsp green Thai curry paste ³
Zest and juice of 2 limes
1 can coconut milk
Salt and pepper to taste

Cilantro: optional and to taste. I added about 1/4 cup finely chopped.

¹I find it easier to peel this squash with a vegetable peeler before cutting through the flesh

² because butternut squash vary in size a fair bit, it is difficult to predict how much broth you will need. You can plan for 4 to 6 cups of broth (1 to 1.5 litres). Just add enough broth to cover the vegetables otherwise, the soup may be too thin. You can always add more broth after the soup has been puréed and the coconut milk has been added if the soup is too thick. 

³ Where I live, I can find green curry paste in most grocery stores. The brand most broadly available in Ottawa is Thai Kitchen™

How to make it

1. Heat oil and cook onions until soft.
2. Add squash, potatoes, salt, garlic and lemongrass: cook while stirring frequently for about 5 minutes
3. Add enough broth to cover the squash by about 1 inch, bring to a boil.
4. Reduce heat to medium low, cover and simmer until squash and potatoes are fall apart tender
5. Add ginger root, green Thai curry paste, lime zest and juice. Blend well.
6. Turn off heat and puree soup until smooth using a hand-held mixer or a blender
7. Add coconut milk
8. Add more broth if soup is too thick
9. Adjust seasoning and let simmer for about 10 minutes