I’ve been enjoying this wonderful Thai soup that Tom made for me. The text in the collage is from his recipe.
Tom’s Thai-Style Butternut Squash Soup
1 large butternut squash or 2 medium (total uncooked 4 lbs or 2 kg)
1 can coconut milk (~14 oz/400ml)
2 cups+ light 50% strength veggie stock (~800 ml to 1l)
1 Kaffir lime leaf (remove vein)
1 Tb Thai or Vietnamese fish sauce
1 Tb Thai red curry paste
1 tsp Sriracha or other hot sauce
1 Tbs ginger, chopped
1–2 Tb lime juice (one or two limes)
Garnish: crushed peanuts, chopped cilantro leaves, lime zest
(per bowl 3-7 peanuts, 2-5 leaves, a pinch of zest)
Roast squash in 375˚F/190˚C oven 45–60 minutes until tender. [Cut in half, remove seeds, brush with oil and place on flat pan
or cookie sheet.] When cool, scoop out pulp. In large pot, heat on high 1/4-1/3 of coconut milk until foaming. Add chili paste and
ginger. Saute 1–2 minutes. Add squash pulp, stock and rest of coconut milk and all seasonings except lime juice. Cook 15 minutes
on simmer. Purée with immersible blender. Add stock if too thick (soup should be thick). Add lime juice and cook 1–2 minutes.
Correct seasoning (adding salt or lime juice). Serve with garnish in each bowl.