The Recipe!
Curried Squash Soup
Scott Dolich, Stone Soup PDX
This soup is creamy and autumnal, and the coconut milk, curry paste, and lime give it a zingy Southeast Asian kick. You can use any kind of squash like Delicata or Hubbard, but you can even use carrots, parsnips, or sweet potatoes.
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Yield: 4 quarts or 16 (8 oz) servings
Ingredients:
4 lbs winter squash, cut into 1½-inch chunks
1½ lbs yellow onions, slivered
1 tbsp olive oil
2 tsp kosher salt
¼ tsp granulated garlic
½ tsp curry powder
¼ tsp dry rosemary
2 bay leaves
¼ tsp turmeric
⅛ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground coriander
1 tbsp yellow curry paste
2 quarts water
1 can coconut milk
1 tbsp lime juice
½ cup olive oil
Directions:
In a covered pot, sweat the onions in the first addition of olive oil on low to medium heat until the onions are soft and translucent. Stir every 5 minutes to prevent burning (approx. 15 min).
Add all spices, salt, and curry paste. Mix well into the soft onions for 1 minute.
Add the cut squash and the water. Bring to a simmer and continue to simmer until the squash is very soft (approx. 15 min).
Add the coconut milk and lime juice. Stir to incorporate and bring back to a simmer (approx. 2 min).
Remove the soup pot from the heat and blend in a blender until smooth. Blend in batches. Emulsify ½ cup olive oil into the soup while blending.