Menu Enter a recipe name, ingredient, keyword...

Allred's Butternut Squash Soup

By

Unusual because of the green curry paste. It is in cans or jars and I usually buy Thai Kitchen brand in a small jar and stores in refrigerator after opening.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 large butternut squash, halved, seeded and rubbed with olive oil
  • 1 onion, diced
  • 2 Gala apples, peeled and diced
  • 1 cinnamon stick (or 1 teaspoon cinnamon...I like Vietnamese cinnamon)
  • 2 T. diced ginger
  • 1 quart chicken broth
  • 1 can coconut milk (12-13 oz)
  • 1 t. Thai Green curry paste
  • 2 peeled and diced Gala apples finely for garnish
  • 1/4 cup toasted slice almonds
  • Salt and white pepper
  • Chives (optional)

Details

Preparation

Step 1

Roast squash cut side down 400° for 30-40 minutes, soft and and slightly brown. Cool and scoop out.
Sweat onion, apple, ginger, and cinnamon in extra virgin olive oil until translucent. Add squash and cover with chicken stock in a saucepan (not a wide, flat skillet or stock pot). Cook 20-30 minutes. Add coconut milk and curry paste. Purée all. Add salt & pepper.
Serve in soup bowls with almonds ( or other nuts like macadamias or hazelnuts) apples in small dice and chives.
Can add shrimp, crab, smoked salmon and crême fraiche or sour cream.

You'll also love

Review this recipe

Butternut Squash Soup Butternut Squash Pizzas with Rosemary