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Thai-spiced Pumpkin/Squash Soup
(recipe, Carrie Stewart)
Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Top with toasted pumpkin seeds.
- 2 acorn squash, pumpkins, or other smallish winter squash
- 3 Tbsp. unsalted butter, room temperature
- 1 14.0 -ounce can coconut milk
- 1 tsp. (or more) red Thai curry paste
- 2 tsp. fine grain sea salt (or to taste)
- Preheat the oven to 375 degrees and place the oven racks in the middle.
- Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
- When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).