Thai Squash Soup
Jennifer Danter
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.
1 Tbsp (15 mL) vegetable or coconut oil
1/4 cup (60 mL) Thai red curry paste
1 onion, chopped
2 tsp (10 mL) julienned fresh ginger
1 stalk lemon grass, bulb smashed
2 small squash, peeled, seeded, and chopped (about 6 1/2 cups/1.625 L)
5 cups (1.25 L) water or low-sodium vegetable broth
14 oz (398 mL) can light coconut milk
2 Tbsp (30 mL) honey
1 cup (250 mL) plain Greek yogurt
1/4 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
