Thai-Curried Squash Soup

December 15, 2008

Sunday evening’s meal involved, once again, a purging of the fridge. This “purging” has become the theme around here since we pinned down a moving date. We are headed to Brooklyn end of January! So icurry_soup_ingredients1n addition to closets and bookshelves, we’re whittling down the contents of the pantry and freezer (Monday night’s Steakhouse theme will feature the bison steaks and chopped spinach defrosting in the fridge).

Back to soup…here’s a shot of the ingredients I had to work with. The squash and apple inspired a simple soup, and curry entered the picture when I discovered we had no onions. This is a mellow Thai curry of onion, chili, lemongrass and turmeric. Fresh garlic and Sriracha sauce (added in later) packed some heat.

Thai-Curried Squash Soup

Serves 2

  • 2 Tbsp olive oil
  • 2 cloves garlic, smashed
  • 2 Tbsp yellow curry paste
  • 1/2 large butternut squash, cubed (about 2 cups)
  • 1 apple, peeled & cubed
  • 2-3 cups chicken broth, as needed
  • 1/2 cup chickpeas
  • 1 tsp Sriracha chili sauce, or to taste
  1. In a 4-qt saucepan, heat the olive oil over low. Add the smashed garlic and let it cook with the oil about 2 min.
  2. Turn the heat up to medium and add the curry paste. Continuously stir until the curry starts to darken, about another 2 minutes.
  3. Add the squash and apple and stir to coat with the curried oil. Add about 2 cups broth, or to cover the cubes. Bring to a boil, then reduce to a simmer and cook 20 minutes. Give a stir occasionally.
  4. Remove the soup from heat and, using an immersion blender (stick-blender), puree soup. Alternately, allow soup to cool a bit and puree in a blender. Add the chickpeas and chili sauce. Season with salt to taste.