What’s better than a cup of creamy soup when temperatures drop? If you are following our weekend guest plan, then it’s time to parlay that butternut squash you roasted the night before, and you’ll have lunch ready in a flash. Indian and Thai spices make it rich, and the coconut milk gives it an appealing creaminess. Make this soup while creating the Veggie Crepes, and serve together.
MAKES 12 SMALL MUG SERVINGS OR 4 LARGE BOWLS
START THE SOUP
2 TB olive oil
1 large onion, chopped
1 tsp ground cumin
1 tsp ground coriander
20 oz vegetable stock
Heat oil. Saute onion and spices 5 min. Add broth and cook for 10 min.
INCORPORATE THE ROASTED SQUASH
1 whole 3 LB butternut squashes, roasted
10 oz unsweetened coconut milk
3 tsp red curry paste
1 tsp salt
squeeze of lime for garnish (optional)
Cut squashes in half lengthwise. Remove seeds and skin, then cut into cubes. Spoon out the flesh and add to the pot, stir to incorporate. Add coconut milk, curry paste, and cook for 10 min.
Process in blender or food processor in batches (or use an immersion blender). Season with salt.
Offer the lime at the table for those who would like to add a squeeze to their soup.
See the entire plan and recipes for hosting weekend guests with panache in our WINTER HOLIDAY EDITION.
See the entire plan and recipes for hosting weekend guests with panache in 20 Holiday Comfort