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! 

 

Vegetables and Noodles in Thai style sauce

I have not been adventurous with cuisines farther away from South Indian until recently. With the blogs opening new avenues, I tread haltingly through. There is a kind of assurance that someone has tried a recipe and has found it worthy to share. Even then I am careful that my husband has to like them.
In the past few months my daughter is home and we have two against one veto power. She encourages me to try and sees to that her father is fed the same. On weekends, she decides to take the kitchen over. In her books, regular South Indian fare is for hectic week days and the end of the week shall be reserved for some adventure. Ask me not, how she puts recipes together reading several blogs and bringing it all into her own style. Likewise ask me not, how she finds her substitutes from my pantry. We have been treated to curries, nasi lamak, oriental style soup and what not.
Reading from Laavanya's blog, she wanted to try the Pad Thai recipe. We only had these eggless noodles on hand. With those, vegetables and her derived concoction of the Thai sauce, she made this for lunch last Sunday. We also happened to have the rice paper, in which, she wrapped the noodles and served.

Vegetables and Noodles in Thai style sauce
Makes 4 servings

Ingredients:
125 grams eggless noodles
1 cup mixed vegetables, cut in juliennes (Carrots, bellpeppers, cabbage, french beans)
1 large onion sliced in thin juliennes
4 stems of spring onions cut
2 cloves garlic crushed
1 tablespoon chilli flakes
Salt to taste
3 teaspoon Cooking Oil

For the sauce:
1/2 cup thick extract of tamarind
2 tablespoons crushed jaggery
1 teaspoon Soy sauce (adjust according to taste)
Salt to taste

Method:
For the noodles:
Boil sufficient water with a few drops of oil and a little salt. drop the noodles in it and cook till done.
Drain the water off the noodles and rinse with cold water. Keep aside.

For the sauce:
In a heavy pan, simmer the tamarind extract until the raw taste subsides.
Add the jaggery and salt and allow to boil.
Add the soy sauce and simmer on low heat allowing it to thicken.
Keep aside to cool.

For the vegetables:
Wash and cut the vegetables in thin and long strips.
Heat oil in a pan. Add the sliced onions. Sauté  till translucent. Then add the garlic and spring onions.
Drop the chilli flakes in.
Sauté for a few minutes before adding the vegetables and salt.
Toss the vegetables in the pan to stir fry.
Add a little water and cook till tender yet crisp.

To combine:
In the pan in which you have the sauce, add the vegetables. Toss to coat them with the sauce.
Add the noodles and on low heat, toss them till well mixed and the sauce is incorporated in the noodles.
Serve hot.

For the wraps:

Keep a shallow utensil on the stove and add some water. Heat the water, just about hot.
Immerse the ricr paper one at a time and quickly remove from the water.
Place it on a flat wicker plate/ colander to cool.
In the centre of the cool rice paper, place sufficient quantity of the above prepared noodles and wrap as you would a burrito.