Hello out there!
I’m back! Sorry about the hiatus and that the blog was offline for a few weeks. I had some difficulties with my hosting company, which can be summed up best by me just saying I’m an idiot. But, I have a new hosting company now – a local one, in fact – who will definitely hunt me down before my domain expires in the future. 🙂
So, it’s already mid-November and that means soup season! Who doesn’t love soup? Fact: if you don’t love soup, there is something wrong with you. We had a bunch of squash to use up from our final CSA box, so I decided to do a soup with them. Instead of just an ordinary butternut squash soup, I went with one with a little zing! The green curry paste was a great addition to an otherwise pretty sweet soup. Bon appetit, my friends!
Prep Time: 45 minutes
Cook Time: 8 hours, 0 minutes
- 8 cups butternut or delicata squash, peeled and cubed (I used 1 of each)
- 1 large yellow onion, chopped
- 3 garlic cloves, pressed
- 1 teaspoon ground ginger
- 3 tablespoons green curry paste
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons milk
- Chopped cilantro
- Salt and pepper to taste
Peel, remove seeds, and chop squash into 1 inch cubes. I used one butternut squash and one delicata squash and it was just the right amount. Add squash to Crock Pot. Add onion, garlic, ginger, green curry paste, vegetable broth, and coconut milk. Turn on Crock Pot and cook on high for 4-5 hours or low for 8-9 hours. Turn off Crock Pot and let cool for a few minutes. Add all Crock Pot contents into a blender or food processor and emulsify until creamy. Then add brown sugar, milk and cilantro. You may need to add salt and pepper, depending on your taste. Ta-da!
Review: Two thumbs up! Made enough for 5 servings and goes great with bread or cheese and crackers. Let’s be real though, what doesn’t?
Adapted from Garnish with Lemon