Butternut Squash Coconut Curry Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Ingredients:
1 tablespoon peanut oil |
1/2 large onion, chopped |
2 cloves garlic, minced |
3 1/2 cups chicken or 3 1/2 cups vegetable stock |
1 butternut squash, peeled seeded and chopped |
1 small jalapeno pepper, chopped |
1 (14 ounce) can coconut milk |
1/2 cup chopped lemon, grass |
2 kaffir lime leaves |
1/2 cup bottled fish sauce |
sugar (start with 1 tablespoon) |
1/2 lime, juice of |
Directions:
1. Heat oil in saucepan; add onion and garlic. Sauté until lightly browned.
2. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
3. Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
4. Simmer (do not boil) for 10-12 minutes.
5. Puree and strain through fine mesh strainer.
6. Add lime juice and adjust to taste with sugar and more lime juice.
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