I’ve been on a soup kick for a couple of weeks. Trying to make some interesting lunches for hubby and myself and trying to use up some legumes from my pantry. Some of my creations have been average, some spectacular, if I may say so myself. This soup turned out so good I had to share.
I had a butternut squash and was going to make my usual pear and butternut squash soup. But decided something a little spicier might be in order. The resulting soup was deep orange, velvety and spicy. Because it was for dinner, I made the addition of a small piece of pan-seared Mahi Mahi. For lunch the next day, it was even more enjoyable.
Here’s the recipe I came up with:
1 cup of finely chopped white onion
½ c finely chopped carrot
½ c finely chopped celery
2 cloves of garlic, minced
1 tablespoon of fresh lemongrass, chopped*
2 tablespoons of ghee (you can substitute 1 tablespoon of butter and 1 tablespoon of vegetable oil)
1 tablespoon of fish sauce
2 teaspoons of tomato paste
1 teaspoon of curry powder
1 cup of coconut milk
2 cups of cooked butternut squash*
½ teaspoon freshly ground black pepper
5 cups of stock (I used low-sodium chicken stock)
Salt to taste
Heat the ghee in a large pot over medium heat. Once the ghee is melted, sauté the onion, celery, carrots, garlic and lemongrass over medium low heat for 10 minutes, until the vegetables are soft. Next, stir in the curry powder, black pepper, fish sauce and tomato paste and continue cooking for about 3 minutes. Next, add the stock, coconut milk and squash. If necessary, break up the squash with a spoon. Bring to a boil and simmer for 30 minutes then, off of the heat, purée the soup using an immersion blender. If you don’t have one, you can carefully blend in a blender (remember to remove the inner cap and cover with a towel while blending to avoid a soup catastrophe!). Adjust the seasonings if necessary after blending. If you like, you can squeeze a few drops of lime juice over your serving, to taste.
Lemongrass – if you cannot find it fresh, you may be able to find it in a tube in the produce section of your grocery store. I have used these with much success in a pinch.
Squash – to prepare the squash for the soup, carefully cut the squash in half lengthwise, then remove the seeds. Place the squash, cut side up, in a casserole dish, with about ½” of water in the bottom, cover with foil, and bake at 350F for about 40 minutes, or until soft.