Thai Infused Apple Butternut Squash Soup
|Ginger root||1 1⁄2 Inch|
|Red curry paste||3 Tablespoon|
|Vegetable broth||4 Can (40 oz)|
|Coconut milk||1 Can (10 oz)|
|Olive oil||3 Tablespoon|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Chili sesame oil||2 Tablespoon|
Preheat the oven to 375. Slice the butternut squashes in half and remove seeds. Brush them with olive oil, then place cut-side down in two baking dishes. Bake for one hour.
Meanwhile, chop the apples, onion and carrots into small chunks. They don’t need to look pretty. Chop the ginger root into five pieces.
You’ll probably have a little break here. Pat yourself on the back. Or it took you an hour to cut up that stuff. No pat on the back in that case. Take the squash out of the oven. I prefer to give it 15 minutes to harden up and not severely damage my hands, but you could also give peeling the skin off right away a shot. Best of luck. If you wait, like I do, then you can grab the squash and scrape the insides into a bowl. Easy stuff.
Melt the butter in a large pot over medium heat. Throw the apples, onion and carrots in, then kick it up to medium-high. Give it five minutes.
Throw in the red curry paste. I say two tablespoons, but you can adjust this to your own taste. (But, come on. Use a lot.) Give it two minutes.
Throw in the broth and squash. Stir a little. Bring it to a boil, then reduce the heat and simmer for an hour.OK, now everybody gets a pat on the back. Go on. Do it.
After an hour, remove the five pieces of ginger root with a slotted spoon.
Then, working in batches, transfer the soup to a blender and blend until smooth. Or, if you have a Magic Soup Wand/immersion blender, save loads of time and praise yourself for your smart purchase. (No pat on the back this time. You’ve had enough.)
Now let’s make this thing purty. Ladle the soup into a bowl, then drizzle the chile sesame oil over the top, then drizzle the coconut milk over it, then throw on some cilantro.