Thai Curry Squash Soup

Nothing warms quite like soup on a windy autumn day. Try out this spicy and flavourful soup featuring winter squash. 

15
Minutes
Preparation
60
Minutes
Cook
4
Total
Servings

Ingredients

  • 1 1/2 - 2lbs winter squash, -OR- 2 cans pumpkin puree
  • 1 tsp red Thai curry paste (add more if you like it spicy)
  • 2 cups vegetable stock or water

Directions

If roasting squash:

  1. preheat oven to 400 F
  2. Place whole squash on an oiled baking sheet
  3. Roast until soft (about 1 hour)
  4. Cool, cut lengthwise, remove fibres and seeds. Viola! Almost as easy as opening a can.

Direction: 

  1. In a large saucepan over medium heat, cook the curry paste for about 1 minute or until paste becomes fragrant. Add the broth, the coconut milk and pumpkin puree OR chunks of squash. 
  2. Cook covered on med-low for 5 minutes. 
  3. Use potato masher, hand blender, or puree small batches in food processor. 
  4. Stir and taste, you may want to add more curry paste. 
  5. Garnish with pumpkin seeds or cilantro or heavy cream or croutons.