Curried squash soup
 
Prep time
Cook time
Total time
 
Curried squash soup is a warm, comforting vegetarian soup that gets a hint of heat from the addition of Thai red curry paste.
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 8-12 servings
Ingredients
  • 4 cups roasted squash (butternut, acorn, delicata, etc.)
  • 2 Tbsp. olive oil
  • 1½ cups chopped onion
  • 1 cup chopped carrots
  • 1 apple, peeled and chopped
  • 2-4 tsp. Thai curry paste, preferably red, or more to taste
  • 6 cups water
  • 2 bay leaves
  • ¼ cup heavy cream (optional)
  • 2 tsp. honey
  • Fresh chopped cilantro, to garnish
Instructions
  1. Heat olive oil in a large pot. Add the onion, carrots and apple and cook about 5 minutes. Add the curry paste, stir, and cook another 2 minutes. Add the squash, bay leaves and stock. Stir and bring to a boil. Reduce the heat and simmer uncovered for about an hour.
  2. Remove the bay leaves. Puree the soup using a stick blender or in a blender or food processor. Return to the pot and stir in the cream, if using, and the honey. Season to taste with salt.
  3. Serve warm, garnished with fresh chopped cilantro.
Recipe by white plate blank slate at https://whiteplateblankslate.com/curried-squash-soup/