Creamy Red Thai Curry Squash Soup Recipe by Lance Wilson
Creamy Red Thai Curry Squash Soup Cooking Instructions 2 hours 1 Preheat the oven to 350F 2 Remove the seeds and stringy insides of the squash with a spoon. 3 Place the squash cut side up on a baking sheet. Brush evenly with oil and maple syrup. Sprinkle with salt and pepper, and then place in the oven. 4 Roast the squash for 1 hour until soft and scoop able. If using kabocha, it may need 90 minutes. 5 Using a spoon, scoop the flesh out of the squash and set aside. 6 Add 2 Tbsp of oil to a heavy pot, add the onion, celery, chile, ginger, garlic, and about 2 pinches of salt to the pot and saute over medium heat until the vegetables are soft and begin to stick to the bottom of the pot. 7 Add the curry paste, tomato paste, and vegetable bouillon (if using) to the pot and fry quickly until the paste begins to stick to the bottom too. 8 Add the 4 cups of water, lime, and fish sauce and bring to a simmer. Simmer until the vegetables are very soft, about 15 minutes. 9 Add the reserved squash to the soup and bring to a simmer again. 10 Transfer the chunky soup to a large bowl, and rinse out the soup pot. In 2 batches, blend the chunky soup in a blender and return the soup puree to the cleaned soup pot. You can try using a stick blender, but I have found it does not work as well as a countertop blender. 11 Add the coconut milk and gently stir it into the soup. Keep hot until ready to serve. 12 Serve by ladeling 2 scoops into a deep bowl. Drizzle with a scant Tbsp of heavy cream, sprinkle of pumpkin seeds and some roughly chopped cilantro. 1 Preheat the oven to 350F 1 Preheat the oven to 350F 2 Remove the seeds and stringy insides of the squash with a spoon. 2 Remove the seeds and stringy insides of the squash with a spoon. 3 Place the squash cut side up on a baking sheet. Brush evenly with oil and maple syrup. Sprinkle with salt and pepper, and then place in the oven. 3 Place the squash cut side up on a baking sheet. Brush evenly with oil and maple syrup. Sprinkle with salt and pepper, and then place in the oven. 4 Roast the squash for 1 hour until soft and scoop able. If using kabocha, it may need 90 minutes. 4 Roast the squash for 1 hour until soft and scoop able. If using kabocha, it may need 90 minutes. 5 Using a spoon, scoop the flesh out of the squash and set aside. 5 Using a spoon, scoop the flesh out of the squash and set aside. 6 Add 2 Tbsp of oil to a heavy pot, add the onion, celery, chile, ginger, garlic, and about 2 pinches of salt to the pot and saute over medium heat until the vegetables are soft and begin to stick to the bottom of the pot. 6 Add 2 Tbsp of oil to a heavy pot, add the onion, celery, chile, ginger, garlic, and about 2 pinches of salt to the pot and saute over medium heat until the vegetables are soft and begin to stick to the bottom of the pot. 7 Add the curry paste, tomato paste, and vegetable bouillon (if using) to the pot and fry quickly until the paste begins to stick to the bottom too. 7 Add the curry paste, tomato paste, and vegetable bouillon (if using) to the pot and fry quickly until the paste begins to stick to the bottom too. 8 Add the 4 cups of water, lime, and fish sauce and bring to a simmer. Simmer until the vegetables are very soft, about 15 minutes. 8 Add the 4 cups of water, lime, and fish sauce and bring to a simmer. Simmer until the vegetables are very soft, about 15 minutes. 9 Add the reserved squash to the soup and bring to a simmer again. 9 Add the reserved squash to the soup and bring to a simmer again. 10 Transfer the chunky soup to a large bowl, and rinse out the soup pot. In 2 batches, blend the chunky soup in a blender and return the soup puree to the cleaned soup pot. You can try using a stick blender, but I have found it does not work as well as a countertop blender. 10 Transfer the chunky soup to a large bowl, and rinse out the soup pot. In 2 batches, blend the chunky soup in a blender and return the soup puree to the cleaned soup pot. You can try using a stick blender, but I have found it does not work as well as a countertop blender. 11 Add the coconut milk and gently stir it into the soup. Keep hot until ready to serve. 11 Add the coconut milk and gently stir it into the soup. Keep hot until ready to serve. 12 Serve by ladeling 2 scoops into a deep bowl. Drizzle with a scant Tbsp of heavy cream, sprinkle of pumpkin seeds and some roughly chopped cilantro. 12 Serve by ladeling 2 scoops into a deep bowl. Drizzle with a scant Tbsp of heavy cream, sprinkle of pumpkin seeds and some roughly chopped cilantro. 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