Thai Curry Butternut Squash Soup

Recipe from Caroline Chambers.

Ingredients:

• 1 large shallot, peeled
• 1 head of garlic, top cut off (but head kept whole)
• 1 butternut squash, washed
• 1/2 c. cashews
• 2 to 4 c. low-sodium chicken or vegetable stock
• 1 (13.5-oz.) can light coconut milk
• 1 (15-oz.) can cannellini beans (do not drain or rinse)
• 1 TBSP red curry paste
• 1 TBSP maple syrup or brown sugar
• 1 TBSP low-sodium soy sauce
• 1 TBSP fish sauce
• 1 TBSP rice vinegar
• Garnish: sliced green onions

Directions:

1. Preheat Oven: Preheat the oven to 425°F.
2. Roast Squash, Shallot, and Garlic: Peel 1 large shallot and cut across the top of a whole head of garlic so that the tops of the individual cloves are exposed (but keep the head whole). Wrap 1 whole butternut squash, the peeled shallot, and the head of garlic tightly in two layers of aluminum foil (wrap them all together in one pouch — not individually). Place on a baking sheet and roast for an hour and a half, or until a paring knife easily slips all the way in and out of the squash (just poke through the foil to test so all the steam doesn’t escape!).
3. Soak Cashews: Meanwhile, add 1/2 c. cashews to your blender and cover them with warm water. Let them soak while the squash roasts.
4. Remove Veggies: When the squash is cooked through, carefully open the foil (watch out for the steam!) and cut the squash in half. Let cool for a few minutes then cut the stem off and scoop the seeds out and discard them.
5. Drain Cashews: Drain the water off of the cashews (but keep the cashews in the blender).
6. Add Everything to the Blender: To the blender, add the whole squash (skin and all!) and shallot. Squeeze the soft garlic out of the skins into the blender and discard the skins. Add 2 c. low-sodium chicken or vegetable stock, 1 can light coconut milk, 1 can cannellini beans (including their juices!), 2 TBSP red curry paste, 1 TBSP maple syrup, 1 TBSP low-sodium soy sauce, 1 TBSP fish sauce, and 1 TBSP rice vinegar and blend until creamy and well combined. If your blender gets too full, just blend whatever can fit, pour it into a large pot, then blend the remaining ingredients. It doesn’t need to be 50/50 of each ingredient! If you haven’t done so already, pour the puréed soup into a large pot. Stir in more stock as needed to achieve the consistency you like. Some people like it baby purée thick, others like it thinner. I like it somewhere in the middle!
7. Taste and Adjust Seasoning: Taste and add some kosher salt or more curry paste, fish sauce, or vinegar (or lime juice if you have some!) to make it work for your tastes! I like a little kosher salt and extra fish sauce and vinegar in mine. How much seasoning you need will depend on how large your squash is, how sweet it was, what stock you used, etc., so this is your moment to add more of whatever you think would make it taste more delicious!
8. Garnish: Garnish with sliced green onions.

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Thai Curry Butternut Squash Soup

Recipe by RC

0.0 from 0 votes

Ingredients

• 1 large shallot, peeled

• 1 head of garlic, top cut off (but head kept whole)

• 1 butternut squash, washed

• 1/2 c. cashews

• 2 to 4 c. low-sodium chicken or vegetable stock

• 1 (13.5-oz.) can light coconut milk

• 1 (15-oz.) can cannellini beans (do not drain or rinse)

• 1 TBSP red curry paste

• 1 TBSP maple syrup or brown sugar

• 1 TBSP low-sodium soy sauce

• 1 TBSP fish sauce

• 1 TBSP rice vinegar

• Garnish: sliced green onions

Directions

• Preheat Oven: Preheat the oven to 425°F.
• Roast Squash, Shallot, and Garlic: Peel 1 large shallot and cut across the top of a whole head of garlic so that the tops of the individual cloves are exposed (but keep the head whole). Wrap 1 whole butternut squash, the peeled shallot, and the head of garlic tightly in two layers of aluminum foil (wrap them all together in one pouch — not individually). Place on a baking sheet and roast for an hour and a half, or until a paring knife easily slips all the way in and out of the squash (just poke through the foil to test so all the steam doesn’t escape!).
• Soak Cashews: Meanwhile, add 1/2 c. cashews to your blender and cover them with warm water. Let them soak while the squash roasts.
• Remove Veggies: When the squash is cooked through, carefully open the foil (watch out for the steam!) and cut the squash in half. Let cool for a few minutes then cut the stem off and scoop the seeds out and discard them.
• Drain Cashews: Drain the water off of the cashews (but keep the cashews in the blender).
• Add Everything to the Blender: To the blender, add the whole squash (skin and all!) and shallot. Squeeze the soft garlic out of the skins into the blender and discard the skins. Add 2 c. low-sodium chicken or vegetable stock, 1 can light coconut milk, 1 can cannellini beans (including their juices!), 2 TBSP red curry paste, 1 TBSP maple syrup, 1 TBSP low-sodium soy sauce, 1 TBSP fish sauce, and 1 TBSP rice vinegar and blend until creamy and well combined. If your blender gets too full, just blend whatever can fit, pour it into a large pot, then blend the remaining ingredients. It doesn’t need to be 50/50 of each ingredient! If you haven’t done so already, pour the puréed soup into a large pot. Stir in more stock as needed to achieve the consistency you like. Some people like it baby purée thick, others like it thinner. I like it somewhere in the middle!
• Taste and Adjust Seasoning: Taste and add some kosher salt or more curry paste, fish sauce, or vinegar (or lime juice if you have some!) to make it work for your tastes! I like a little kosher salt and extra fish sauce and vinegar in mine. How much seasoning you need will depend on how large your squash is, how sweet it was, what stock you used, etc., so this is your moment to add more of whatever you think would make it taste more delicious!
• Garnish: Garnish with sliced green onions.