Thai Red-Curry Squash Soup

By ChefGrizzly

From Food & Wine magazine. Yum.

Ingredients

• 4 tbsp. unsalted butter
• 1 large onion
• 1/4 C. thinly sliced fresh ginger, plus 1 C. slivered fresh ginger
• 2 tbsp. Thai red curry paste
• 3 pounds dobocha, duri, or buttercup squash - peeled, seeded, and cut into 2-inch pieces
• 5 cups water
• Two 13 1/2-ounce cans unsweetened coconut milk
• 2 lime leaves or 1 tsp. lime zest
• 1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
• 2 tbsp. sugar
• 2 tbsp. fresh lime juice
• Salt
• 1/4 C. vegetable oil
• 2 large scallions, thinly sliced

Details

Servings 12

Preparation

Step 1

1. In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cok over moderate heat, stiring occasionally, until the onion is softened, 7 mins. Add the curry paste and cook, stirring, until fragrant, 2 mins. Add the squash and water and bring to boil. Cover partially and simmer over low heat until soft, 25 mins. Add the coconut milk, lime leaves and lemongrass, over partially and simmer for 40 mins longer. Discard the lime leaves and lemongrass.

2. Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season w/ salt.

3. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 mins. W/ a slotted spoon, transfer the ginger to paper towels to drain.

4. Reheat the soup; ladle it into bowls. Garnish w/ the friend ginger and scallions and serve.