Slightly sweet and spicy… Hearty and extremely easy to make. Great for the winter season. And most of all… this soup freezes well. So you’ll always have soup whenever you feel like having some.
What you need…
Wash acorn and butternut squash under cold running water. And roast in a preheated oven at 375°F for 1 hour.
Cut both squashes in half.
Scope and discard the seeds. And scope out the flesh and place in a bowl.
Heat a large stew pot. Saute onions, ginger and garlic. Then add the green curry paste.
Add the can of coconut milk.
Add the 2 cans of chicken broth.
Bring to a boil.
Add the squash. Stir and bring to another boil. Cover and simmer for 10 minutes.
Mash with a potato masher or blend with a hand held blender. Cover and bring to a boil. Again, simmer for another 5 minutes.
Taste to see if additional salt is needed. Otherwise, add freshly ground black pepper. Stir in chopped green onions and cilantro.
Serve hot with rice and other meat dishes.
Acorn Butternut Squash Curried Soup
1 medium size acorn squash– about 2 – 3 pounds
1 medium size butternut squash – about 3 – 4 pounds
3 TBSPs. olive oil
1 medium size onion – chopped
2 TBSPs. finely chopped young ginger
4 large cloves garlic – minced
1 – 3 TBSPs. green curry paste
2 (14.5 ounces) cans low sodium chicken broth
1 (13.5 ounces) can Chaokoh coconut milk
½ – 1 tsp. coarse sea salt
Pinch freshly ground black pepper
3 stalks green onion
¼ cup chopped cilantro
Preheat oven at 375°F.
Line a heavy duty baking sheet with aluminum foil.
Wash acorn and butternut squash under cold running. With a fork or a serrated steak knife, prick both squashes in the different in several areas – all around.
Line a heavy duty baking sheet with aluminum foil. Place both squashes in the pan and bake for 1 hour.
Remove and cool. Split both squashes in half. Scope the and discard the seeds. Scope the flesh and place in a large bowl.
Heat a large, 4 quart stew pot. Add olive oil.
Sauté onions, ginger, and garlic until onions are translucent. Add curry paste and sauté for a few minutes.
Add coconut oil. Stir until curry paste is incorporated. Add chicken broth. Bring curried liquid to a boil. Add acorn and butternut squash. Stir and bring to another boil. Reduce heat and simmer for 10 minutes. Mash the squash in the pot with a potato masher or hand held electric blender. Taste to see how much salt is needed. Add freshly ground black pepper. Cover and simmer curried squash for another 5 minutes. Add chopped and green onions and cilantro. Serve hot. With rice and other meat dishes.
Tess Kitchen Secrets:
Green curry paste is hotter than red curry paste. So start with 1 tablespoon. You can always add more later once the chicken is cooked. The 3 tablespoons of green curry paste I used here makes this chicken curry very spicy! But my husband likes his curry this way. So here’s the scale of hotness in this curry, based on how the number of tablespoons of green curry paste you use on a scale of 1 – 10:
1 tablespoon = 4 (good average heat)
2 tablespoons = 7 (hot, a little medium heat)
3 tablespoons = 10 (superhot)
This soup can be divided into small portions and frozen. When ready to enjoy the curried soup, simple take out a portion and leave in the fridge overnight. Microwave for 2 – 3 minutes and serve.
Enjoy and Happy Cooking!