Saturday, November 20, 2010

Butternut Squash & Coconut Curry Soup

The weather
has been
so cold

and I
love it!

for soup.

Butternut Squash & Coconut Curry Soup
Adapted from Epicurious

1 tablespoon olive oil
1 cup chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup chicken broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned unsweetened coconut milk
1 teaspoon Thai red curry paste
12 ounces dried Asian noodles 
1. Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. 

2. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes.

3. Stir in coconut milk and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt. 

4. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. 

5. Place some of the noodles in a bowl and pour the soup over the top...and enjoy!

Posted 2 Year Ago: "Hey Jude"

1 comment:

LaDonna said...

Honestly, I've been looking at the butternut squash the last 4 or 5 times I've been to the grocery store. I couldn't decide what to do with it...I think you've helped me out with that.