I love the fall and the change of the weather. I love walking down the street seeing the leaves change colors and fall to the ground. To me, nothing says fall more than a nice warm bowl of soup and I thought I would post a recipe of this amazing soup that I tried. Straight out of the "Eat Well" cookbook from Williams - Sonoma, this soup is the pure essence of fall.
Curried Butternut Squash Soup with Coconut & Lime
Fragrant, sweet, and spicy, this butternut soup is spiked with unexpected Thai flavors. Pumpkin can be used in place of the squash; both will give the immune system a powerful beta-carotene boost.
1 1/2 Tbsp of olive oil
3/4 cups sliced shallot
1 tbsp minced or grated fresh ginger
1 clove minced garlic
9 cups peeled and cubed butternut squash (about 3lbs)
3 cups chicken or vegetable stock
salt
1 tsp Thai red curry paste
3/4 cup light coconut milk
2 tsp lime juice
Heat oil in a large pot over medium heat. Add shallots and cook until softened, 2 - 3 minutes. Add ginger and garlic and cook until fragrant but not browned, about 1 minute longer. Add squash, broth, and 1/2 tsp salt and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until squash is tender when pierced with a fork, about 20 minutes. Cool Slightly.
Put curry paste in a small bowl and stir in the coconut milk until well blended.
In a blender or food processor, puree soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice and season to taste with additional Salt.
4 Servings - Source of vitamins - source of fiber
It is the perfect fall meal on a cold day. Curl on the couch with a nice warm bowl of this aromatic soup and enjoy a nice movie. You will not regret it. Enjoy and let me know what you think. It is even a nice starter to Thanksgiving Dinner. Till tomorrow.
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