Wednesday, March 24, 2010

Weeknight Quick Dish: Thai Butternut Soup


Every year by the end of August I start coveting the out of season winter squash in the grocery store. And the first week I see squash show up in the Two Small Farms box, I do a little dance (believe me - you don't want to see that). This week veggie boxes started again. I'll post more on that later, but for now let's just say this is the last winter squash of the season. It deserved something more than just a basic roast. The soup is aromatic and a kid pleaser. Both Aaron and Isaiah took two servings. The rice in the middle is Bhutanese red rice. You can get it in a par cooked form so it only takes 20 minutes. Nutty, firm and for some reason my kids think red rice tastes better than brown.


Thai Inspired Butternut Soup with Bhutanese Red Rice

Recipe by Sheryl Davies

  • 1 medium butternut squash
  • 1 small bulb fennel
  • 1/2 small onion
  • 1 teaspoon Thai green curry paste
  • 1 clove garlic, sliced
  • 2 stalks lemongrass, tender inner stalks only, sliced
  • 3 1/4 inch slices of ginger
  • 8 ounces chicken stock
  • 1 can coconut milk (I used light)
  • Fish sauce
  • Agave syrup or brown sugar
  • Salt

  1. Par cook butternut squash. To make it quick tonight, I just pierced it a few times and microwaved it for 10 minutes. It was tender enough for the peel to come off but not completely soft. It doesn't matter how done it is, you can always cook it in the soup. Cut into cubes - the more tender it is the bigger the cubes can be. 
  2. In a large sauce pan, saute fennel and onion in a small amount of olive oil over medium heat. Cook until it just starts to brown.
  3. Add the Thai curry paste. Saute for a minute to release the aromas, then add in garlic, lemongrass and ginger and butternut squash. Again cook for a minute or so.
  4. Add coconut milk. Scrape up any browned bits from the bottom of the pan (that's flavor), and add in chicken stock.
  5. Simmer until squash is tender, about 20 minutes. Meanwhile cook the rice according to package directions. 
  6. Blend well in a blender. Remember this is a hot liquid. Don't put the full lid on the blender and hold a towel over the top or you will get a burning surprise! 
  7. Return to pot and season to taste with fish sauce, sugar or agave and salt.

2 comments:

  1. Un piatto colorato e saporito, complimenti. ciao Daniela.

    ReplyDelete
  2. This sounds divine -- creamy, a little sweet, and made all the more substantial with the aromatic red rice.

    ReplyDelete