Roasted Squash Soup, Thai-Style

Posted On December 20th, 2014 Author Lia Rinaldo

Roasted Squash Soup Thai-Style

Relatively altered from here.

4 tablespoons olive oil
2 x 2lb squashes, peeled, seeded and diced into 1/2 inch pieces- any kind will do, I think
2 adobo peppers, chopped
2 large white onions, diced
5 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic
salt & pepper to taste
2 tablespoons red curry paste
1 tablespoon smoked paprika or, in my case, my Chilean go-to spice Merquén (I will do a post on how to make this soon-instead of coveting it for myself and using it on everything. Promise.)
1 quart chicken stock
2 (14 ounce) cans coconut milk
2 bay leaves

1. Cut squash crosswise into 1/2-inch thick slices; place on rimmed baking sheet. toss with olive oil, salt, pepper and spice (Merquén). Roast in 425°F (220°C) oven for 25 minutes or until tender.

2. Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir adobo peppers in the hot oil for a minute or two to infuse the oil. Stir onion, carrots, celery, garlic, salt, and pepper and cook until onion is translucent, 10 to 15 minutes.

3. Stir curry paste and additional spice into chili-onion mixture until coated. Add butternut squash; cook and stir about 5 or so minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer about 1 hour.

4. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Reheat to serve. Garnish as you will.

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