AMY MARGULIES - REBELLIOUS RD
  • Home
  • About
  • Services
  • Recipes
  • Blog
  • Corporate Wellness
  • Contact

THAI CURRY SQUASH SOUP

12/13/2022

0 Comments

 
Picture
Everyone I speak with lately is busy making soup. Rightfully so with the chilly temps, as well as the delicious flavors a fresh soup can bring to any meal (or be the meal). I lightened this original recipe by cutting out the butter and oil, using light coconut milk, and simplifying some of the ingredients, without changing the delightful flavors. 
INGREDIENTS
1 medium onion, thinly sliced
1/4 cup thinly sliced fresh ginger
2 Tablespoons Thai red curry paste
3 pounds butternut squash, peeled, seeded, and cut into 2-inch pieces
5 cups of water
2-13.5 ounce cans lite coconut milk
1 teaspoon lime zest
1 stalk fresh lemongrass, smashed and cut into quarters 
2 Tablespoons sugar
2 Tablespoons fresh-squeezed lime juice
freshly ground pepper and salt to taste
Nonstick cooking spray
Garnish suggestions: 2 scallions, thinly sliced plus about a 1/4 cup of fresh cilantro, chopped

PREPARATION
Spray the bottom of a large soup pot with nonstick cooking and place over medium heat. Add the onion and ginger and cook for about 6–7 minutes, or until the onion is softened. Add the curry paste and cook for another 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, about 25 minutes. Add the coconut milk, lime zest, and lemongrass, stirring to combine. Continue to cook with the lid slightly ajar, for another 30 minutes. Discard the lemongrass. 
Working in batches, purée the soup in the blender, making sure to remove the center cap from the lid of your blender and cover the top with a towel (*If you have an immersion blender, go for it!) Repeat until all of the soup has been puréed and returned to the soup pot. Stir in the sugar and lime juice. Add freshly ground pepper and salt to taste. If not serving immediately, store in the refrigerator for up to 3 days. 
When ready to serve, reheat and ladle into bowls. Garnish with scallions and cilantro. Makes 12 1-cup servings.
0 Comments



Leave a Reply.

    Picture

    THE REBELLIOUS RD

    As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.

    Archives

    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    April 2022
    February 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    February 2020

    Categories

    All
    Breakfast
    Dessert
    Drinks
    Main Meal
    Sauces
    Snacks
    Soup
    Sweet

    RSS Feed

Home

About

Services

ReCipes

Contact

Copyright © 2023 | amy@rebelliousrd.com
​
  • Home
  • About
  • Services
  • Recipes
  • Blog
  • Corporate Wellness
  • Contact