By Beth Dooley
The squash for this soup is cooked until just tender and it isn’t pureed. Thai and Vietnamese flavors permeate the Heartland’s farmers markets and such spices work beautifully with our mild, earthly-sweet winter squash.
Serves 4 to 6
- 1 Tbsp vegetable oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 to 3 Tbsp Thai red curry paste, or more to taste
- 3 cups chicken stock
- 1 small acorn squash (or butternut squash), peeled, seeded and cut into 1-inch chunks
- ½ cup coconut milk or heavy cream
- 1 Tbsp fish sauce or soy sauce, to taste
- 2 to 3 Tbsp lime juice, or more to taste
- Salt and freshly ground black pepper to taste
- Chopped scallions and cilantro
In a deep heavy soup pot, warm the oil and cook the onion and celery until very soft, about 3 to 4 minutes.
Stir in the curry paste and cook for 30 seconds to 1 minute.
Stir in the stock and bring to a boil, reduce the heat to a simmer and add the squash and cook until the squash is tender, about 15 to 20 minutes.
Whisk in the coconut milk or heavy cream and season to taste with fish sauce or soy sauce, lime juice, and salt and pepper, to taste.
Serve garnished with chopped scallions and cilantro.