Wednesday, October 24, 2012

Hot soup on a hot night

Okay, so it's not hot. It's currently 52° outside here in Minneapolis. However; up on the third floor, 'tis sweltering. Granted, the oven was turned on the minute I stepped in the door at 4:00pm today, and the kitchen has been abuzz. I was going to make two things tonight to make up for my absence yesterday, and then I remembered that no one reads my blog, anyway, and I probably wasn't missed. Jerks.

Anyway, back to the heat. The temperature is supposed to plummet in the next day or so, so leftovers of this soup will be welcomed. Not that it isn't welcome now; it's hot, spicy, and sweet. It's just what will hit the spot after today.

Red Curry Squash & Apple Soup

Red Curry Squash & Apple Soup
makes about 8 servings

1 medium or 2 small acorn squashes (or 1 butternut, or whatever winter squash you like), enough to make 4 cups of mashed squash
1 tbsp olive oil  
1 onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 apples, peeled, cored, and diced (I used one Granny Smith, and one Braeburn for no particular reason)
6 cups vegetable stock
2 heaping tbsp red curry paste
1 tbsp chili paste or sriracha
1 tbsp tamari
salt & pepper
1 14oz can light coconut milk
cilantro and toasted pumpkin seeds to garnish

Preheat oven to 400°. Cut squash(es) in half, scoop out the guts and seeds. Place the halves in a roasting pan with a half inch of water, and roast for 40 minutes to an hour, until soft. Remove from oven, and cool. Scoop the squash out of the skin, and mash well or puree.

In a large pot or dutch oven, heat the oil. Cook the onion, celery, and garlic in the oil until soft. Add the apples and cook for a few minutes over low heat until it starts to caramelize. Add squash, stock, curry paste (I whisk it into a little broth before adding), chili paste, and tamari. Stir well. Salt and pepper to taste. Add more heat, if desired. Bring to a boil, and then simmer for about ten minutes. Remove from heat. Stir in coconut milk. Serve garnished with pumpkin seeds and cilantro.


Allison said...

Hey! I read it...and I love your layout, AND your recipes! Love,