Green curry squash soup

While I fancy myself an adventurer, the first time I encountered a recipe for squash soup it sounded ridiculous. Everybody knows squash is for eating with brown sugar and butter. But curiosity won the day and squash soup has become one of our favorites.

Red_KuriRecipes sometimes specify a particular squash variety but all the kinds we’ve tried work – butternut, hubbard, kabocha. This year we planted red kuri squash from Baker Heirloom Seeds. We’ve been rewarded with a bumper crop of big, beautiful squashes, averaging about 4 pounds apiece. Last week I used one for a winter squash and mushroom risotto (recipe coming soon). My husband looked on-line for directions and baked one while I was gone a few weeks ago. Those directions said the rind was perfectly edible so he ate that too. I can’t vouch for that but it is thin. For this recipe the squash is peeled, but if you’re willing to try eating the rind too don’t bother peeling. Start with about 4 pounds of squash so you get 8-9 cups after peeling and cubing. Years of peeling potatoes for lefse have made me into an advocate for these ceramic peelers. They also work well on these thin-skinned squashes.

There are a few ingredients you may or may not find at your local supermarket. I usually pick these up from an oriental grocery. Most will also be available on-line – green curry paste, coconut milk, lemongrass (preferably fresh, but available dried or as a paste), fresh ginger or ginger paste, fish sauce. Fresh ginger, coconut milk, and fish sauce are in most larger supermarkets these days. Cut a fresh ginger root into 1″ pieces and freeze, double-wrapped. It’s easy to peel, slice or grate while frozen. The spiciness of green curry varies a lot between brands, so add it a little at a time to suit your taste.

– Joan, 28 September 2018



Green curry squash soup

  • 4 tablespoons coconut oil, or other neutral-tasting oil
  • 1 medium onion, diced
  • 1 1-2″ piece of ginger, peeled and shaved or sliced thin
  • 1 lemongrass stalk, cut into 3″ pieces, or 1 generous tablespoon lemongrass paste
  • 4 pounds squash, peeled, seeded, and cut into 3/4″ cubes
  • 2 cans coconut milk
  • 2-6 tablespoons green curry paste, to taste
  • 3 tablespoons fish sauce
  • 1 quart chicken stock
  • salt and pepper to taste
  • unsweetened coconut flakes, chives or lemongrass stalks, and coarsely chopped peanuts for garnish, optional

SQUASHcubes2528Heat coconut oil in a large Dutch oven. Add onion, ginger, lemongrass and cook till onion is tender and beginning to brown.

Add squash, coconut milk, 2-3 tablespoons of the curry paste, fish sauce and chicken stock. Bring to a boil, then reduce and simmer, covered, until squash is tender, 25-30 minutes. Remove lemongrass stalks and pureé soup in a blender or food processor, or with an immersion blender. Taste and add more green curry if desired, up to a total of 6 tablespoons.

Serve hot with a garnish of unsweetened coconut flakes, snipped chives or lemongrass or cilantro, and a spoonful of coarsely chopped peanuts. Leftover soup freezes well.





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