By Carmel Karni — See the recipe
This is a very quick Thai curry inspired soup. You can eat it as is or add anything you want to it - tofu, tomatoes, or greens to make it a complete meal.
Red Coconut Curry Squash Soup
Ingredients
- 1 large butternut squash or a small pumpkin
- 2 TBS red curry paste (or to taste)
- 1 medium box of coconut milk or two cans of coconut milk
- 2-3 cups vegetable or chicken broth or water
- 1-2 tsp sugar
- Fish sauce or fish sauce substitute, to taste
Toppings
- Cilantro
- Mint
- Kefir lime leaves
Peel and and clean the squash from seeds. Chop into large pieces. Open your box or can of coconut milk and scoop a few tablespoons of the thick fatty paste that sits on top. Add it to a large soup pot along with the curry paste. Turn the heat to medium and stir, allowing the paste to sizzle in the coconut until the fat breaks down into bright red oil. Be patient, don’t rush. Once the curry starts sizzling in the oil, add the rest of the coconut milk, mix until homogenous and add the pumpkin. Add just enough broth to cover the pumpkin completely and cook for about 15 minutes, until the squash is tender. Use an immersion blender to puree the soup. Add some fish sauce and sugar to taste. If you want to add veggies or tofu, add them before you season with sugar and fish sauce. Add any herb you want on top. Serve.
