Friday, February 23, 2007

Thai Butternut Squash Soup, from Gael

Thai Butternut Squash Soup, from Gael

You can buy frozen squash, but I am learning that it is not that tough to cut up an actual squash. (Stand it on end and kind of skin off the skin with a knife. Then chop it into big slices and cube those.)
Rob liked the tofu, but I could do without it. Rob and I loved this, tasted just like a Thai restaurant. Make sure you buy the red curry paste – look in the ethnic section or at an Asian food store.

1 cup coconut milk
1/2 teaspoon Thai red curry paste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces frozen cooked winter squash
1 lime
2 cups fresh baby spinach (use as much or as little as you like)

1/2 cake firm tofu (optional)
1 tablespoon soy sauce
1/2 teaspoon Thai red curry paste
1 teaspoon vegetable oil

In Dutch oven, whisk together coconut milk, curry paste, sugar, salt and broth. Add lime leaf and squash, cover, bring to simmer. Cook, covered, 15 minutes or until squash thaws. Meanwhile, cube tofu. Toss in bowl with soy sauce and curry paste. Heat oil in small skillet on medium-high. When oil hot, cook tofu, stirring occasionally, 5 minutes. Set aside. Lightly grate lime peel and juice lime. Add t of zest and 2 T juice to simmering soup. Stir in spinach, cook till it wilts. Add more sugar and salt to taste.
Notes: Made this again in December 2010. Perfect for a winter night.

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