This soup is rich and heartwarming, ideal for when Winter storms, with names like “Thor,” interrupt our high hopes for thawing weather in the coming weeks. I’ve been told it has a lot of complex “layers” of flavor. This soup’s veritable heat will will certainly get you hot and bothered. Make it this weekend and decide for yourself.
2- medium to large butternut squashes, cut lengthwise into 1 cm thick slices
2 tbsp- ginger, minced
5-7- garlic cloves, minced
2-3- shallots, diced
2 inch piece- lemongrass (optional, but adds nice flavor if available)
2-3 oz/80-100g diced up S&B Japanese Golden Curry mix or make your own with curry powder, brown sugar, salt
1 tbsp- fish sauce (or soy if making vegan)
2 cans- coconut milk, normal or light
2-3 cubes- chicken or beef stock (or 2 tsp vegetable stock powder)
1 tbsp Worcestershire sauce or Asian black vinegar
Sea Salt- to taste
1-2 tsp- crushed black pepper
1-2 tsp paprika, smoked if available
1 tsp- ground cumin
1 tsp- cayenne, chipotle pepper or aji amarillo, ground
3 quarts- water
1-2 tbsp canola or other high heat point oil
1 tsp- crushed peanut (for garnish)
1. Caramelize the squash slices in the oven– lightly brush slices with oil and roast in baking sheet (probably will need two sheets or bake in batches) at 425°F, 20-30 minute per side.
2. Sautee aromatics- sweat the shallots in an oiled nonstick stockpot or skillet, 10 minutes on medium heat, stirring occasionally to prevent burning.
3. Mix and melt the curry mix– stir in the curry mix and allow 2 minutes for it to blend into the aromatics.
4. Scoop out the cooked squash.
5. Add squash and all other ingredients, cover, and bring mixture to high-medium simmer, avoid boiling. 15-20 minutes
6. Blend with immersion blender. Food processor, regular blender, or electric mixer may also work.
7. Serve with crusty bread, jasmine rice, or rice noodles. Enjoy!