Squash Curry Soup

Name: Squash Curry Soup
Ingredients: Red Curry Paste (I make my own, or you can use the Mae Sri brand); 15 dried red chilies (chili de arbol); 1 teaspoon coriander seed; 1 teaspoon cumin; 1 tablespoon cardamom; 3 garlic cloves; 1/8 cup lemon grass (juiced); 1/8 cup shallots; 1/8 cup galangal, juiced; 1 tablespoon palm sugar; 1/2 teaspoon kaffir lime leaves (finely chopped); 1 teaspoon salt; Squash Curry Soup; 3 cups squash (butternut, acorn or kabocha); 1 cup chopped carrots; 1/2 cup onion, chopped; 1/8 cup shallots, chopped; 3 garlic cloves, chopped; 2 lemon grass stalks, juiced; 2 inches of ginger, juiced; 2 tablespoons red curry paste; 3 cups water; 13 ounces can coconut milk (I use Chao Koh); 2 tablespoons palm sugar; 1/8 cup lime juice; 3 tablespoons butter

26 ingredients

17 steps

Ingredients

Red Curry Paste (I make my own, or you can use the Mae Sri brand)
15 dried red chilies (chili de arbol)
1 teaspoon coriander seed
1 teaspoon cumin
1 tablespoon cardamom
3 garlic cloves
1/8 cup lemon grass (juiced)
1/8 cup shallots
1/8 cup galangal, juiced
1 tablespoon palm sugar
1/2 teaspoon kaffir lime leaves (finely chopped)
1 teaspoon salt
Squash Curry Soup
3 cups squash (butternut, acorn or kabocha)
1 cup chopped carrots
1/2 cup onion, chopped
1/8 cup shallots, chopped
3 garlic cloves, chopped
2 lemon grass stalks, juiced
2 inches of ginger, juiced
2 tablespoons red curry paste
3 cups water
13 ounces can coconut milk (I use Chao Koh)
2 tablespoons palm sugar
1/8 cup lime juice
3 tablespoons butter

Directions

1

Toast the chilies until they darken in color and blister (about 1-2 minutes) turning them.
2

Let the chilis cool and cut them open and dump out the seeds. Soak the toasted peppers in hot water for about one hour and strain. (you can use a cheesecloth or wire strainer).
3

Toast the coriander seed, cumin and cardamom in a pan.
4

You can grind the ingredients above in a spice or clean coffee grinder or smash in a mortar.
5

Add all the ingredients to the mortar and mix together, adding a little bit of water at a time if the paste is too dry.
6

Cut the squash in half, clean out the seeds and bake in the oven at 350 degrees for 1 hour, with about 1 tablespoon of butter in each half.
7

In a pot, melt 1 tablespoon of butter, brown the garlic, onion and shallots.
8

Add the curry paste, ginger and lemon grass juice. Heat for about a minute.
9

Add carrots and 1 cup of water.
10

Scoop out 3 cups of squash and add to the pot, along with 2 cups of water.
11

Let simmer for about a half hour until the vegetables are soft.
12

Add the palm sugar and salt and let dissolve.
13

Pour in the coconut milk and bring to a boil.
14

Turn off the heat and use an immersion blender to smooth out the soup (or pour into a blender)
15

Add lime juice and stir.
16

Garnish with black pepper and cilantro.
17

Serve with a toasted piece of whole grain bread.