Thai Roasted Butternut Squash Soup

Soup is my go to dinner option on days I feel lazy to even consider other options. But my husband's choice of vegetables are limited and thus restrictive to try more adventurous versions. Sqaush and melons are not  his favourite choices. On the other hand my daughter and son-in-law are very exploring in terms of other cuisines. They often pick up fresh vegetables whenever they have the farmers market in their town and cook dishes looking up cookbooks or the internet.

Few days ago she had bought these young tender butternut squash from the market and had shared the picture on her instagram account. 

 

 

Later while chatting she mentioned that she had the idea of making a soup with Thai flavours using those. On a follow up she suggested that it was a great tasting soup and asked if I wanted to share the recipe. She sent me the following recipe and the pictures too so I can post it here.
The sweet nutty taste of the squash blended well with the flavours of the Thai ingredients and the lemongrass. Roasting being one of the most common cooking methods to use this vegetable, this soup also calls for roasting the vegetable.
This squash has a good amount of fibre and other nutritional value. So the soup makes for a sumptuous wholesome meal by itself of as a starter course for an elaborate meal.

Thai roasted butternut squash soup 

 

Ingredients:

Serves 2 people 

Recipe as shared by my daughter

Butternut squash - 2 small young ones (or 1 large mature one)

Thai red curry paste - 2 to 3 tbsp. divided (Look out for the ones which are vegetarian friendly)

Onion - 1, chopped finely (optional - I didn't put it in today)

Ginger - to taste, grated

Garlic - 3 cloves, chopped finely

Cumin seeds1 teaspoon

Coriander seeds1 teaspoon

Chili flakes - to taste

Lemongrass - 3 sticks, about 5in long (This one can be decreased to taste)

The juice of 1 small lime (again, to taste - as my lemongrass had good strong flavor, I didn't put this in today)

Coconut milk - to drizzle on top of the soup, in the bowl

Cilantro - a good couple of sprigs, for garnish

Method:

Prep the butternut squash - peel, deseed and slice them into cubes.

In a big mixing bowl, mix the squash with a couple of teaspoons of oil, some salt and a tablespoon of the red curry paste

While this mixture sits, line a baking tray with aluminum foil and preheat the oven to 400F/200C

Tip the squash into the prepared tin, and roast for about 40 minutes, till soft

Once cooled slightly, blend to a puree with a little water in a blender

In a dutch oven or any heavy pan, heat a little oil

Sauté the onion, garlic and ginger with the cumin and coriander seeds, till the onion is translucent

Add a tablespoon of the red curry paste and cook for a minute or two, till everything is coated.

Tip in the pureed squash, and top up with water to thin it. Add enough to bring it to a consistency you like.

Using the back of a knife blade, bash the lemongrass sticks to bring out the aroma. 

Add this to the soup with the chili flakes. 

 

 

Check the seasoning - you may only need the last tablespoon of red curry paste, if the flavour isn't strong enough for your tastes.

Heat the soup through

To serve, top the soup with some chopped cilantro, a squeeze of lime, and a drizzle of coconut milk

It seems like a lengthy procedure, but it was a simple enough soup to make, and was really worth it!