This is another wonderful find in my black book journal of favorite recipes from the LA Times on 10/29/2000. I am so loving reminiscing on some beautiful recipes from the past. The memories they bring back warms my heart. Here is another wonderful soup with a Thai touch. I love coconut milk and a little spice in a winter soup.
You can add some shrimp or slivers of blanched chicken breasts if desired…oh and maybe some spinach, broccoli or green beans. This is basically a base that is great on its own or can be turned into a meal with many different options.
For a final touch, grate a little lime zest into each bowl before serving.
Spicy Butternut Squash Soup
Simple and Easy
1 small onion chopped finely
2 tablespoons olive oil
3 cloves of garlic, minced
1 serrano chile, seeded and chopped (less if you don’t want it too spicy)
1 teaspoon Thai curry paste
2 14 oz. cans of whole coconut milk
1 Large butternut squash, peeped, seeded and cubed
3 1/2 cups vegetable stock (or chicken)
1 tablespoon Thai fish sauce
1/4 cup chopped cilantro
Saute onion, garlic and chile in oil until slightly golden and translucent. Add curt past and store to blend. Add coconut mile and simmer for two minutes. Mix in blender. Return to heat and add squash and stock. cover and cook over medium heat until squash is soft (about 30 minutes). Let cool and mix in blender until you have obtained a smooth and creamy texture. Return to pot and reheat. Add cilantro and fish sauce and cook for one minutes. Garnish with a few cilantro leaves when serving.