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coconut curry squash soup

In dinner on December 4, 2009 at 2:19 pm

this is the kind of cooking i enjoy – snooping around blogs and cookbooks for cool-sounding recipes, then making them easier in my own way. i mean, in this case, thai curry and butternut squash soup sounds lovely, but who has thai red curry paste and kaffir lime leaves on hand?! certainly not me. and let me tell you, my safeway doesn’t sell them, either.

so we make do without.

i started by roasting a small butternut squash and a small acorn squash, because that’s what i had on hand (thanks, ekw!).


in a 400-degree oven until they are super soft.


when they are cool enough to handle, scoop out the insides.



then in a soup pot, i started cooking down half a small yellow onion, four cloves of minced garlic and about an inch and a half of minced fresh ginger root. honestly, i had it lying around. if you don’t, add a sprinkle of powdered ginger. i also added two teaspoons of regular curry powder, salt and pepper.


don’t let this brown, but cook until soft.

then i added 32 ounces of chicken stock, a can of coconut milk (surprisingly available at my safeway), all the squash mush and the juice of one lime.



since i don’t have an immersion blender nor a food processor large enough to handle this soup, i just simmered it for about 30 minutes and used the leek and potato soup method of squishing down any remaining large chunks of squash.

taste for salt and pepper and serve with plenty of rice and toasted coconut!

squashsoup
(if you have a toaster oven, that’s a good way to toast coconut, but since i don’t, a dry pan on the stove works fine, too.)

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