Thai Roasted Butternut Soup

Today I cleaned out most of the rest of my vegetable garden.  I still have a basil, and few beets and carrots that just don't seem big enough to bother harvesting yet, as well as tiny kale, which will survive a freeze.  I picked armloads of chard, beets (with greens), and rhubarb.    We ate chard and onion tacos for dinner.  It's a beautiful fall day, which helps me be glad to be home again instead of visiting with family in California.

This is for my mom, whose beautiful California garden is overflowing right now with not only roses and guavas, but butternut squash, kaffir lime leaves and lemongrass.  The original recipe doesn't call for the lime leaves and lemongrass, but this is how I would adapt the recipe to take advantage of them.  I plan to make this myself later this week with what I brought home from my visit.

Thai Roasted Butternut Soup

Adapted from "Can I Freeze It"
makes about 2 quarts

4 lbs butternut squash
2 Tbs. canola oil
2 Tbs. butter
1 large onion
3 cloves garlic
1 quart chicken or vegetable stock
4 Tbs. red curry paste
2 15 oz. cans unsweetened coconut milk
2 stalks lemongrass, cleaned, trimmed, and split lengthwise (opt)
4 kaffir lime leaves (opt)
4 limes (less if using lemongrass and lime leaves)
bean sprouts
fresh basil & cilantro to garnish

Preheat to 350.  Cut the butternut in half lengthwise and scoop out the seeds.  Place cut side down on a large baking sheet lined with parchment paper or silicone mat.  Roast on rack in top third of oven for about 45 mins, or until very soft to the touch.  It should not brown on the cut surface; if needed, reduce temperature by 50 degrees.  Allow to cool slightly.

Heat oil in a skillet over low heat.  Add the butter and once foaming, add the onion and garlic and cook for 8 minutes or until soft but not browned.  Place the onion mixture and the squash in a blender and puree until smooth.  You  may need to add a little of the stock and process in two batches to help puree more efficiently.  Transfer the puree to a large pot and add the remaining stock.  Stir in the curry paste and coconut milk and toss in the lemongrass and lime leaves.  Bring to a boil and cook for 10 min. Salt to taste.  Add freshly squeezed lime juice to taste, and garnish with bean sprouts, fresh basil, and cilantro (all are optional). You can also garnish with a little finely julienned kaffir lime leaves (cut out the central rib first).

This soup freezes wonderfully, so feel free to double it.  You can also make a plain butternut soup by stopping before you add the curry paste and later ingredients, just adding salt and pepper to taste and simmering 5 min and serving swirled with creme fraiche in each bowl.

I hope you like it as much as we do!