Creamy Red Thai Curry Squash Soup

Name: Creamy Red Thai Curry Squash Soup
Total time: 7200 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1/2 kabocha squash or 2 small pie pumpkins; Oil; Salt; Pepper; 2 Tbsp maple syrup or honey; 1 onion, roughly chopped; 2 celery stalks, roughly chopped; 1 jalapeno, seeds removed, chopped; 2 inch knob ginger, sliced; 6 garlic cloves, peeled whole; 4 Tbsp thai red curry paste; 1 Tbsp tomato paste; 4 cups water or vegetable stock; 2 Tbsp vegetable bouillon paste; 2 Tbsp lime juice; 2 Tbsp fish sauce; 16 oz coconut milk; Cilantro, garnish; Shelled pumpkin seeds, garnish; Heavy cream, garnish

Lance Wilson @lance_wilson

Nyack, NY

This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream.

Lance Wilson @lance_wilson

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Ingredients

2 hours

4-6 servings

1/2kabocha squash or 2 small pie pumpkins
Oil
Salt
Pepper
2 Tbspmaple syrup or honey
1onion, roughly chopped
2celery stalks, roughly chopped
1jalapeno, seeds removed, chopped
2 inchknob ginger, sliced
6garlic cloves, peeled whole
4 Tbspthai red curry paste
1 Tbsptomato paste
4 cupswater or vegetable stock
2 Tbspvegetable bouillon paste
2 Tbsplime juice
2 Tbspfish sauce
16 ozcoconut milk
Cilantro, garnish
Shelled pumpkin seeds, garnish
Heavy cream, garnish

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Steps

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.