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Thai Squash Soup

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    The red curry and ginger packs flavourful spice and heat, which lessen the need to add salt. Choose small butternut squash for the sweetest flavour.

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    1 Tbsp (15 mL) vegetable or coconut oil1/4 cup (60 mL) Thai red curry paste1 onion, chopped2 tsp (10 mL) julienned fresh ginger1 stalk lemon grass, bulb smashed2 small squash, peeled, seeded, and chopped (about 6 1/2 cups/1.625 L)5 cups (1.25 L) water or low-sodium vegetable broth14 oz (398 mL) can light coconut milk2 Tbsp (30 mL) honey1 cup (250 mL) plain Greek yogurt1/4 cup (60 mL) chopped cilantro

    Heat oil in Dutch oven or stockpot over medium heat. Add curry paste, onion, ginger, and lemon grass. Stir often, until onion is soft, 5 to 7 minutes. Add squash and stir to coat. Stir in water. Bring to a boil, then cover and reduce heat to medium-low. Simmer until squash is tender, 15 minutes. Stir in coconut milk and honey. Simmer for 5 more minutes.

    Meanwhile, using hand blender, whirl yogurt with cilantro until well mixed. Set aside.

    When squash is tender, discard lemon grass. Using hand blender, blitz until smooth. Spoon into bowls and drizzle with yogurt sauce.

    Serves 8.

    Each serving (with water) contains: 255 calories; 3 g protein; 17 g total fat (14 g sat. fat, 0 g trans fat); 26 g total carbohydrates (10 g sugars, 3 g fibre); 225 mg sodium

    source: "Harvest Soups", alive #384, October 2014

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    Thai Squash Soup

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