Curry Squash Soup

I like a hardy soup. Lets face it, when it’s a soup day, I want something that will stick to my ribs and warm my insides.  My husband, Sean, has gotten quite good at soups. This is a recipe he recently made.  It is a good, basic recipe. I like to play with the presentations. Take a small squash and carefully cut the top off.  Scrape out the seeds. Place it in a baking dish and put about a quarter stick of butter in it. Add salt and pepper (but don’t add to much or it will change the flavor of the soup). Bake at 375 degrees F. until done somewhat al dente, but edible. Bake it with the top back on or remove the squash lid from the oven first so it doesn’t get over cooked. Put your soup in the squash and serve. Try frying some fresh sage leaves in oil until they are crispy and use them as a garnish. Fresh Basil is a wonderful color contrast and goes well with the Thai flavors. Try a Creme Fraiche for color and coolness to offset the spiciness of the curry. Have fun!

Curry Squash Soup Ingredients:
1 small onion chopped
1 clove garlic
1small piece of fresh ginger finely chopped
1 tablespoon vegetable oil
1 tablespoon red curry paste (not curry powder)
6 cups squash cut into 1 inch cubes
3 cups chicken or vegetable broth
1-2 cups unsweetened coconut milk
1 1/2 tablespoons brown sugar
Salt and Pepper to taste
splash of fish sauce

Heat the oil in a large pot and the add onion, garlic, ginger and curry paste, fry for about 1 min and add a splash of fish sauce. Add squash and vegetable broth and cook until the squash is soft. Puree in a blender, return to sauce pan and add the coconut milk and sugar. Adjust flavors. Add more curry paste for spicier and add more coconut milk for a less spicy soup.

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