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Curried Squash Soup

DeannaS's picture

So, after Midwest Fest, I'd promised to dig up this recipe and post it. Heather actually found it online for me (thanks!). So, here it is. (Sanderson - this is the one I mentioned.)

Butternut Squash Coconut Curry Soup
from Deb and Lola's Restaurant

* 1 tablespoon peanut oil
* 1/2 large onion, chopped
* 2 cloves garlic, minced
* 3 1/2 cups soup stock
* 1 medium butternut squash, peeled, seeded and chopped
* 1 small jalapeno pepper, chopped
* 1 can coconut milk
* 1/2 cup chopped lemongrass
* 1/2 cup bottled fish sauce
* juice of 1/2 lime
* sugar to taste (start with 1 tablespoon)

Heat oil in saucepan; add onion and garlic and saute until lightly browned. Add stock, squash and pepper; simmer until squash is cooked, 10-15 minutes. Add coconut milk, lemongrass, fish sauce, and sugar. Simmer (do not boil) 10-12 minutes. Puree and strain through a fine mesh strainer. Add lime juice and adjust to taste with sugar. Four servings.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

MadMom's picture

(post #31604, reply #1 of 28)

Deanna - I checked out the From Asparagus to Zucchini cookbook, and that is the same recipe, except the one there also includes 2 citrus/kaffir lime leaves, which are added with the lemongrass.



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AJ12754's picture

(post #31604, reply #2 of 28)

I don't think my grocery store sells lemongrass or fish sauce -- where might I find them -- I am dying to try this since squash is my new favorite vegetable.

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DeannaS's picture

(post #31604, reply #3 of 28)

You should be able to find both if you have an Asian market near you. Do you have one?

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

AJ12754's picture

(post #31604, reply #4 of 28)

My husband tells me we have one near his office downtown -- thanks, I'll check there.

Cave obdurationem cordis

Gretchen's picture

(post #31604, reply #16 of 28)

Even our mainstream Harris Teeter now carry fish sauce.  Better at an Asian grocery of course. Might be called   nom pla   .  (Is that right, guys?).

Gretchen

Gretchen
AJ12754's picture

(post #31604, reply #17 of 28)

Thanks very much Gretchen -- that means I can probably find it at Ukrops.  I am looking forward to trying this -- but I'll have to do it for friends -- my husband -- not a curry fan.


Tonight -- the Wild mushroon soup with sherry and thyme from the current issue.


I could be on a on a soup kick for a long time. :-)

Cave obdurationem cordis

elizaram's picture

(post #31604, reply #28 of 28)

fish sauce... Might be called nom pla.  (Is that right, guys?)


I'm a little late to this, but fish sauce might also be known as nam pla (Thai), nuoc mam (Vietnamese), or patis (Filipino).



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favorablyimpressed's picture

(post #31604, reply #5 of 28)

We're enjoying this soup, even though it doesn't contain curry powder or curry paste.  It's quite delicious!  I used palm sugar (only about 1 tablespoon) and next time I may use only a scant 1/2 cup of fish sauce.  I'll also try adding a few kaffir leaves, since I have a small tree.  It's a keeper.


 

sanderson's picture

(post #31604, reply #6 of 28)

Thankee kindly.  The Chicago kid will be with us for dinner so I'll run this up the flagpole to see if anyone salutes.  I have sweet potato soup on the boo-u menu so maybe (first time ever...) I'll sub. 

Jean's picture

(post #31604, reply #7 of 28)

I'm still wondering about the curry???? The only curry I see is in the title, not the recipe. I have all the ingredients and want to make this tonight.

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Heather's picture

(post #31604, reply #8 of 28)

It's a Thai curry--no curry powder.

Jean's picture

(post #31604, reply #9 of 28)

Nor curry paste...why call it curry.  Call me confused.

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Heather's picture

(post #31604, reply #10 of 28)

You could always change the name of the soup. . . I'm hoping to make it today too, we'll see if we can come up with something better (namewise).

MEANCHEF's picture

(post #31604, reply #11 of 28)

I don't see any traditional Thai curry either.  But the term curry can mean almost anything

Heather's picture

(post #31604, reply #12 of 28)

Exactly.

ashleyd's picture

(post #31604, reply #13 of 28)

But the term curry can mean almost anything


Close, but the term curry doesn't really mean anything at all except that it contains spices and usually a little heat. Curry paste and powder are western adaptations of Asian spice mixtures as in the country of origin the dish would contain the relevant fresh herb/spice mixtures.



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Jean's picture

(post #31604, reply #14 of 28)

Well, the soup is ready and is very tasty. A little too salty for my re-educated to low salt palate, so next time maybe I'll cut the fish sauce down to 1/4 cup and see if I still like it.


BTW, I put the lemongrass in a mesh bag  and fished it out and gave it a squeeze before taking my immersion blender to the soup. I can't see any reason to strain...it's nice and smooth.



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Edited 10/29/2005 7:43 pm ET by Jean

A  clear conscience is usually the sign of a bad memory.
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Heather's picture

(post #31604, reply #15 of 28)

I intended to make this today but they no butternut squashes in the market today. I'm going to make it tomorrow with some of my Long Island Cheese pumpkin instead. I wonder how much a "medium" butternut squash weighs?

sanderson's picture

(post #31604, reply #18 of 28)

The soup was a hit...had to use frozen lemon grass but was fine.  Scored a fine $2.00 6 lb butternut at the last farmer's market of the year here in 'boo.  I'll let you know how the sweet potato sub goes...on for Monday.

Heather's picture

(post #31604, reply #19 of 28)

I just made this too. I used a Cheese pumpkin from the garden. I added wild lime leaves from my tree.
Next time I'll do what Jean suggested and put the lemongrass and lime leaves in cheesecloth so I don't have to strain the soup. (Couldn't find my cheesecloth in a hurry) I would prefer a little more texture than the strained soup has. Does anyone know if you can freeze coconut milk? I ended up with a lot more soup than 4 servings so I'm testing some in the freezer now.

FitnessNut's picture

(post #31604, reply #20 of 28)

I freeze coconut milk all the time, with great success. It does tend to separate upon thawing, but I just shake the container.

This soup sure sounds like a winner! I staggered home from the Ottawa farmer's market yesterday with a $2 5.5 lb butternut squash, several other cheap and large squash, and my prize catch, a $1 8.5 lb cauliflower. I swear my arms grew walking back to the car! Doncha just love this time of year :-)

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Heather's picture

(post #31604, reply #21 of 28)

You got some bargains!! Good news about the coconut milk--I'll be freezing containers of this to take to work.

DeannaS's picture

(post #31604, reply #22 of 28)

Woo hoo! I'm glad you liked it. I know it was a huge hit at the restaurant. By the way, it was serve with a ball of sticky rice in the middle of the bowl. It's probably too late for Monday, but I figured I should get that info out, for those of you that are trying it.

As to the name - it's not my name. That's what the chef called it. A curry doesn't necessarily imply curry powder or curry paste. A Thai curry paste is basically just a mixture of stuff like the stuff that's in the recipe, anyway. It doesn't fall exactly into any of the Thai curry categories, but I think you get the idea of curry, without the cliche of curry.

(Did I mention that the restaurant that this came from featured primarily noveau Southwestern food?)

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

MNChicago's picture

(post #31604, reply #23 of 28)

Monday 31 October 2005


Made this a week ago.  Very, very good.  Didn't strain out
the vegetables, though.


Also served it to a 97 year-old guest, and she loved it!


Thank you for posting it.


 

DeannaS's picture

(post #31604, reply #26 of 28)

Thanks! I'm glad you liked it.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

sanderson's picture

(post #31604, reply #24 of 28)

So for Monday I clutched and did the sweet potato recipe which is surprisingly close to the squash.  Texture wise it is even more silky with sweet potatoes (except for the bowl I had after work which had a piece of a rubber scraper!!!! ...I hope your bowl didn't have any hidden treasures, Pamilyn...)

DeannaS's picture

(post #31604, reply #25 of 28)

Well, then, when you finally do make it, you can do it with the sticky rice balls, eh?

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

pamilyn's picture

(post #31604, reply #27 of 28)

LOL..No rubber scraper. It was deelish, as was the homemade bread. We went to the fudge shop in town afterward. Yuck...the fudge was so sweet I about gagged. Saw your wool at the yarn shop. One left. Beautiful. She wants more. Went to the gift shop you recommended. They sold two of Al's horses on Saturday. Very cool. We then went to the Int. Crane Foundation. Super cool. Off to the ferry and then home. A wonderful day. Thanks again for lunch. Pamilyn

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