Photo by Sarah Shatz
A&M's Testing Notes:
Expand Collapsetestkitchenette's Notes:
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2 tablespoons
coconut oil
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2.5
medium butternut squashes, cut in half and seeded
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2
large yellow onions, chopped
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1
red pepper, seeded and chopped
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1
jalapeno pepper, seeded and chopped
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4
garlic cloves, chopped
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2
inches fresh ginger, peeled and chopped
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1 tablespoon
naturally brewed soy sauce (tamari)
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1 tablespoon
red curry paste
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2 teaspoons
garam masala (preferably) or curry powder
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1
14 oz. can coconut milk
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2 cups
low sodium/no sodium vegetable broth
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salt and pepper to you taste
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1 handful
cilantro, chopped
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Preheat oven to 375F and lightly coat a large cookie sheet with olive oil.
Ask the hotline about this step!Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off, I used an old grapefrut spoon but you could use a paring knife. Cut into chunks.
Ask the hotline about this step!While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic, and ginger and saute till onion turns transluscent (about 8 min.). Add in red pepper, jalapeno, season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn). I started with 1 tsp of salt and a few grindings of black pepper.
Ask the hotline about this step!Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, and 2.5 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.
Ask the hotline about this step!Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. When ready to serve, sprinkle the cilantro over it.
Ask the hotline about this step!I am so glad that you enjoyed it! How great to use your own produce!
OMG. That's all I've got. OMG. I've got light coconut milk in the fridge, that'll have to suffice, I'll be stalking my grocer tomorrow for squash. I cannot wait!
Thank you hercarrot!
If you don't have "red curry paste," what should you use instead? Thanks! ;o)
Sorry it's taken me so long to post AntoniaJames! You could probably do without the red curry paste altogether and add a bit more curry powder, it just won't have as strong of a flavor.
Wanted to add my two thumbs up. I made it when it was first posted, for company, one of whom told me upon arrival that she can't eat hot dishes. Uh oh. Not only was she spice - averse, I had used far less squash due than prescribed by yr recipe! My squash supplier had only miniature, like toy, squashes. So it was about 50% hotter than I think testkitchenette had intended. But all the heat of it notwithstanding, this guest proceeded to scarf a healthy portion of the dish down in a nano second. I stored the leftovers in the freezer, and pulled it out only a couple of weeks ago to serve to a friend going through hard times. It was as good, if not better, had a little less heat I think than back in November and was a hit all over again. Friend seemed pleased and perhaps a little less distressed. The thanks goes to you, TK!
soozn
Wow, thanks Soozn!! That had to be frustrating when your guest told you she couldn't eat hot foods. It's even more ironic that she ate it anyway. I find that if I tell someone I have just made a curry they make faces (not everyone but a chosen few) but if I say nothing, they'll eat it till the cows come home. I agree that the leftovers always taste better, all the flavors get to meld. I made it yesterday as my contribution to Easter Sunday dinner and it was eaten up as well!
Thanks for the compliment Mamacita!
Made a big batch of this soup the night before Thanksgiving
(just in case there weren't enough side dishes!)
It was wonderful the day after Thanksgiving, for a luncheon, served with a heathy, deep green salad and mini turkey sandwiches.
I froze some of the soup and it was great 2 weeks later. The spicy heat balance was perfect. I sprinkled in a little chopped basil before serving. I'm making it again this week to bring some earthy heat to all this cold rain we've been having in So Cal. thanks for the keeper!
Tried this recipe tonight, thought it was phenomenal! I strained the soup after cooking it to get a smoother consistency, this made it nice and velvety. The coconut milk really marries well with the squash flavor, and the red curry adds a nice amount of spice. Wonderful recipe!
Thanks for all the great comments and feedback! What an awesome bunch of people to be virtually surrounded by (and many thanks to our hosts!). I can't wait to get my hands on the Riesling suggested for this curry!
LOVE squash and coconut. (Well, anything with coconut, to be honest!)
made this for dinner last night, you have my vote!
made this for dinner last night, you have my vote!
Below is a fine example of why patience is a virtue!! (Push submit too many times and take over the entire comment section!)
I really like the versatility of this puree - it's almost like a pantry ingredient in your fridge - a side dish one night, a soup the next afternoon, etc. Smart cooking! I have a difficult time resisting anything Indian, so I can't wait to give this a try.
I really like the versatility of this puree - it's almost like a pantry ingredient in your fridge - a side dish one night, a soup the next afternoon, etc. Smart cooking! I have a difficult time resisting anything Indian, so I can't wait to give this a try.
I really like the versatility of this puree - it's almost like a pantry ingredient in your fridge - a side dish one night, a soup the next afternoon, etc. Smart cooking! I have a difficult time resisting anything Indian, so I can't wait to give this a try.
Made this tonight with a trombocino squash I grew. I used a hand mixer which saves so much time at the end. Came out absolutely delicious. Thank you!