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butternut squash shallots canola oil ginger palm sugar water unsweetened coconut milk salt freshly squeezed lime juice
Viewed: 68 - Published at: 7 years agoIngredients
- 2.5 pounds butternut squash
- 2 shallots
- 2 tablespoons canola oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon palm sugar or light brown sugar
- 1/2 teaspoon Thai yellow or red curry paste
- 5 cups water or vegetable stock
- 1 cup unsweetened coconut milk
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon freshly squeezed lime juice
Method
- Peel and seed the squash. Chop it into large pieces and pulse in a food processor until finely chopped. You can also chop it by hand into small cubes but the food processor really makes life easier (and also makes the soup cook much more quickly).
- Peel and chop the shallots (you should have about 1/2 cup).
- Add the canola oil to a large pot set over medium heat. Add the chopped shallots and cook until soft, about 5 minutes. Add the ginger, sugar, and curry paste and cook until fragrant, about 1 minute.
- Add the squash and water. Cover the pot and bring the soup to a boil. Remove the lid and reduce the heat to a simmer. Simmer until the squash is very tender, about 5 minutes. Add the coconut milk and salt and simmer for another 10 minutes.
- Puree the soup - either use a hand blender to blend the soup in the pot, or puree the soup in batches in a blender. Add more salt if necessary.
- Right before serving, stir in the lime juice. Serve warm.
