When we are inundated with Butternut squash in October, we take the time to roast a bunch, puree them in the food processor and then store in freezer bags. This allows us to make use of the abundance and keep the squash ready to use (minus the thaw time, of course). Roasting the squash in the oven brings out its natural sweetness. Once the squash cools down, my daughter likes to peel off the caramelized sugar from the silicon pads we put on our baking sheets.
We make the soup in a large pot and blend it using an immersion blender, which minimizes the clean-up afterward.
Thai Red Curry Butternut Squash Soup
1 large Butternut Squash (about 2 lbs)
1 Tbsp Olive oil
1 large yellow onion, diced
1 Tbsp minced (fresh) ginger
1 – 2 Tbsp Thai Red Curry Paste
4 cups Chicken or Vegetable Stock
1 400 mL can of coconut milk
Salt and pepper, to taste
Cilantro to garnish (optional)
Preheat oven to 425℉.
Slice squash in half lengthwise and scoop out the seeds. Place squash cut-side down on a baking sheet (a parchment paper-lined sheet keeps it a bit tidier). Roast for approximately 25 minutes or until a knife easily pierces through the skin. Remove from oven and allow to cool. Scrape out the flesh and set aside.
In a large pot, heat oil over medium heat. Add the onions and saute until translucent. Add in ginger and curry paste and cook for another minute, stirring constantly, until very fragrant. Add chicken (or vegetable) stock and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
Puree the soup using either an immersion blender or in batches in a standard blender. If you use a standard blender, be sure to hold the lid down securely when processing the hot liquids! Return soup to the pot.
A couple minutes before serving, stir in the coconut milk, salt, and pepper. Garnish with cilantro.