10 November 2009

Thai-inspired butternut squash soup

I've been experimenting with butternut squash soup because I want to serve it as part of Thanksgiving dinner. I should probably decide soon enough because Colby's getting sick of it and Thxgvg is just around the corner with the added pressure of Colby's immediate family joining us for dinner. {begin rant} It was pretty awesome... they invited themselves at the last minute after I told everyone in the astronomy department that I would host the department's Thanksgiving party. Colby, being unable to control himself, was totally cool with the idea of his entire family showing up and so then I had to cancel the party because my crazy father-in-law asks me about the alignment of the planets and the year 2012 every *freaking* time I see him, so putting him around a bunch of proto-astronomers was just a bad idea.{end rant} *ahem* where was I?

Oh, right. soup.

My friend pointed me to the Whole Foods recipe for butternut squash soup and it's a great base and I began to experiment from that. My favorite incarnation of it thus far has been Thai inspired and is what we ate for dinner tonight.

1 medium butternut squash, roasted
1 T butter
2 T olive oil
2 cloves garlic, minced
1 tsp ginger, grated
2 T pine nuts
1 T brown sugar
1 T red curry paste
1/2 medium onion, diced
2 medium carrots, peeled and diced
1 large stalk of celery, diced
32 oz vegetable stock, homemade is preferred
salt+pepper

To roast the squash set the oven to 400 and split the squash in half. Take out the seeds and rub 1/4 T butter on both of the cut sides. Season with salt and pepper and place in the oven cut side up for about 35-45 minutes, or until the flesh is easily pierced with a knife. Meanwhile, heat the remaining 1/2 T of butter with the olive oil in a stockpot. Add in garlic and ginger and stir until fragrant (~30s). Add in the onion, carrots, celery, and pine nuts and about 1 tsp kosher salt. Let this sweat for a few minutes until the veggies soften. Add in the curry paste and stir until the veggies are all coated and everything starts to smell awesometastic. Add in the vegetable stock and the brown sugar and let the mixture heat through. Add in the squash and attack with a stick blender until smooth.

This could also be served with a tiny dollop of creme fraiche to help cut through the heat. It's a little spicy, but in a really good way.

3 comments:

Wachovia Online Banking said...

I have never tried this soup. However, it seems to be a good one. Rich in taste of garlic, ginger and pepper. I always love pepper in soups and hot drinks. Surely, it is a good thanks giving special.

EpsiOri said...

How do you make homemade vegetable stock?

julie k h said...

Martha Stewart has a recipe in her Cooking School cookbook that I follow, but essentially you do the same thing that you do to make a chicken stock, minus the chicken.