Butternut Squash Japanese Curry Soup

 

Butternut Squash Curry. Since the soup itself is blended, I like to add various things for nice textural elements that also elevate the flavor. Here, I topped soup with crushed peanuts, flax seeds, toasted cumin seeds, and a few flakes of cyprus black lava salt. Enjoy!

Butternut Squash Curry. Since the soup itself is blended, I like to add various things for nice textural elements that also elevate the flavor. Here, I topped soup with crushed peanuts, flax seeds, toasted cumin seeds, and a few flakes of cyprus black lava salt. Enjoy!

Ingredients:
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)
Instructions:
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!

 

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