Sunday, September 12, 2010
Apples to Apples, Squash to Squish
On a hot late-summer evening, sometimes soup really does the trick. Not sure how many of the folks at my house last night expected to be fed, but this big ol' pot of squash satisfied 'em all through a long round of Apples to Apples, and I still have some leftover! In fact, I'm going to go eat some more right now...
Thai Squash Soup
1 large butternut squash
1/2 large onion, chopped
3 cloves garlic, minced
1 cup tomato puree
3/4 cup coconut milk
3 cups vegetable broth
1 tablespoon red curry paste
2-3 tablespoons peanut or almond butter
1-2 teaspoons cayenne pepper
sliced green onions
Preheat the oven to 400 F. Cut the squash in half and lay cut side down in a baking sheet filled with about a 1/4-inch of water. Bake for 45 minutes.
Once the squash is done, commence sauteing the onion and garlic in a little olive oil. As soon as they've softened a bit, add the peeled squash, tomato puree, coconut milk, vegetable broth, curry paste and peanut or almond butter. Simmer for 20 or so minutes.
Blend the soup well (whether with an immersion blender, food processor, whatever), then sprinkle with green onions, cashews and coconut.