This soup can be made very quickly, once you have an already roasted squash. We upped the ante on this butternut squash soup with the addition of curry paste and coconut milk—the Indian and Thai spices make it rich, and the coconut milk gives it an appealing creaminess.
We created this dish as part of a plan for hosting weekend guests. If you are following the weekend guest plan, then you would have the roasted butternut squash you made the night before. 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
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20 oz vegetable stock
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Heat oil. Saute onion and spices 5 min. Add broth and cook for 10 min.
INCORPORATE THE ROASTED BUTTERNUT SQUASH
1 butternut squash, roasted
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10 oz unsweetened coconut milk
3 tsp red curry paste
1 tsp salt
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squeeze of lime for garnish (optional)
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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 20 Holiday Comfort
