Last weekend I had a “girl’s night get together.” I always think that when I have just women over I can do some interesting menus. One time I did a salad bar which was a hug hit but this time I decided to do a “soup night” I served 3 different soups and it was a huge hit. Also during the night I always have Chocolate Tasting which everyone enjoys. So for this soup night I was looking for different recipes and I came across this similar recipe on 101 Cookbooks. The original recipe calls for water but I think chicken stock makes is a more tasty soup. This soup is a great combination of sweet creamy with a little bit of spicy curry. Love it and it is very easy to make too.
Thai Curry Squash Soup
Prep Time: 90 minutes | Yields: 6 servings
2 acorn squash
3 tbsp unsalted butter, room temperature
1 14-ounce can coconut milk
1 tsp (or more) red Thai curry paste. Depends on your paste. Start with 1 tsp and add more if you need more spice.
1 cup chicken stock
2 tsp sea salt
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash into halves. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
In a large pot add the curry paste so the flavor come out. You never want to add curry paste to liquid always sauté it before. Then scoop the squash into the pot. Then add the chicken stock and coconut milk and bring to a simmer. Remove from the heat and puree with a hand blender, if you feel your consistency is too thick add more chicken stock
Bring up to a simmer again and add the salt (and more curry paste if you like, I used just 3 tsp but I like mine spicy)
Note: If you are in a hurry and do not have the time to wait for the pumpkin to roast in the oven you can just boil it for about 15 minutes in the stock and coconut. It tastes almost as good but the squash is a little harder to peal the skin off.