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Thai Spiced Butternut Squash Soup

Thai Spiced Butternut Squash Soup

1 hr total time

40 mins active time

Easy

Serves 4

Ingredients


Measurements:

  • 1 tbsp coconut oil
  • 4 tbsp Thai red curry paste
  • 1½ lb butternut squash

    peeled, cut into 1 ½-inch (4cm) pieces

  • 3 cups (24 fl oz) chicken stock
  • 1 cup (8 fl oz) coconut milk
  • 2 tsp fish sauce

    to season

For the Thai red curry paste:

  • ¾ oz dried long hot red chili peppers (about 2 ½ inches)
  • 1 x 1 1/2 inch piece (3/4 oz) galangal or ginger

    peeled, sliced

  • 2 lemongrass stalks

    white part only, coarsely chopped

  • 12 thick cilantro stems

    washed

  • 1 tsp roasted shrimp paste (Belacan)

    optional (See Tip)

  • 10 single fresh makrut (wild) lime leaves

    stems removed, coarsely chopped

  • 4 large shallots

    peeled, coarsely chopped

  • 12 cloves garlic

    peeled

  • 2 tsp flaky sea salt
  • ⅓ cup rice bran or vegetable oil

To serve:

  • Thinly shredded makrut (wild) lime leaves
  • Crushed red pepper
  • Chopped roasted cashews

Instructions

  • 1To make the curry paste, put the dried chilis in a heatproof bowl. Cover with boiling water and soak for 15-20 minutes or until softened. Drain. Put the drained chilis, galangal, lemongrass, cilantro stems, shrimp paste, lime leaves, shallots, garlic and salt in the blender and secure the lid. MIX for 20 seconds until finely chopped, scraping down the side and stopping occasionally to use the tamper to press the ingredients into the blades. Add the oil and BLEND for 30-40 seconds until desired texture. You will need 4 tablespoons for this recipe. Spoon the remaining paste to a clean, sterilized glass jar. Cover with a thin layer of vegetable oil and secure the lid. The paste can be stored in the refrigerator for 2 weeks or frozen for 1 month.
  • 2Use the CLEAN program to clean the blender.
  • 3To make the soup, heat the coconut oil in a saucepan over medium heat. Add 4 tablespoons curry paste and cook, stirring, for 2-3 minutes until fragrant.
  • 4Add the squash and stock. Increase the heat to high and bring to a boil. Reduce heat to medium low and simmer, covered, for 20 minutes until the squash is tender. Allow to cool for 15 minutes or until there is no visible steam.
  • 5Reserve ¼ cup (2 fl oz) coconut milk and set aside.
  • 6Add the remaining coconut milk, fish sauce and squash mixture to the blender and secure the lid. Blend on the SOUP program until the program finishes until the soup is smooth. Pour into a clean saucepan and stir over medium-high heat until hot (do not boil).
  • 7Divide the soup among serving bowls. Drizzle with reserved coconut milk. Top with lime leaves, crushed red pepper and cashews.
    Tip: Roasted shrimp paste can be found in Asian markets. If you can’t get roasted shrimp paste, purchase unroasted shrimp paste and roast it before using. To roast: Wrap the shrimp paste in a piece of foil. Put on a small baking sheet and cook under a preheated broiler for 2 minutes each side. Allow to cool before unwrapping and using.