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Thai Curried Squash Soup

October 25, 2020

We’re all about Pumpkins this week, as we head into the Halloween Break.  This is a lovely spicy soup for warming up by the fire, after a brisk and breezy Autumn walk.

While most people are familiar with Butternut Squash, there are many squash varieties and we like to experiment using which ever is at its seasonal best.  Here at Drumanilra we grow Uchiki Kuri squash in the polytunnels.  It is a particularly good variety to use for this squash soup. It has a a deep red/orange colour, and a delicious nutty taste that brings a depth of both colour and flavour.  It also has high levels of vitamins A,B,C,D and E as well as being potassium-rich. You can also try Crown Prince and the familiar Butternut varieties in our  online shop this week.

  • 2 Tablespoons coconut oil or olive oil
  • 2 lbs Uchiki Kuri or Butternut squash, peeled, seeded, and cut into small ½-inch pieces
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons Thai red curry paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
  • 1 tablespoon fresh lime juice
  • 1.5 pints vegetable stock 
  •  0.5 pints full fat coconut milk for drizzling on top
  • 6 oz unsweetened coconut flakes
  • Handful fresh coriander leaves, chopped

METHOD

  1. Heat oil in a large heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes. Stir to combine.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add the vegetable stock. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
  3. While the soup is cooking, toast the coconut flakes in a medium pan over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
  4. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if needed to achieve the best flavour for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth.  Transfer puréed soup to a serving bowl and repeat with remaining batches.  Or use a stick blender if you have one, to purée all in one go in the pan.
  5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh coriander.
Watch Alex’s video on how we grow Winter Squash here at the farm!
Justina

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