Fragrant Squash Soup Shots


Curry and coconut flavor this butternut squash soup. It’s a perfect way to introduce your Thanksgiving feast. photo by Nancy Duran

Getting this one in under the wire! Two more sleeps until Turkey Day so there’s still time to add this stunning soup to your feast. I love a good butternut squash soup but I often find it very heavy. This rendition, however, is so silky and airy that you won’t fill up before the turkey and stuffing make their grand appearance. Flavored with fragrant green curry paste and light coconut milk, this soup is a beautiful way to get the taste buds ready for the feast ahead. Serve it in shot glasses or little mugs either at the table or during the pre-dinner cocktail hour.

Makes 9 cups

1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 medium shallot, thinly sliced
2 small butternut squash (about 3 pounds), peeled, seeds scooped out, and flesh chopped
1/3 cup green curry paste
1 tablespoon brown sugar
2 cans (13.66 ounces) light coconut milk (shaken)
2 cups chicken or vegetable stock
Salt and freshly cracked black or white pepper to taste
1/4 cup very finely chopped fresh cilantro
Juice of 1 lime

  1. In a large Dutch oven or soup pot, heat the oil and butter over medium-low heat. When the butter has melted, add the shallot and cook, stirring, until soft, about 3 minutes. Add the squash and stir to coat with the shallot and butter. Add the curry paste and sugar and stir to coat the squash. Cook, stirring, for about 2 minutes.
  2. Pour in the coconut milk, stock, and 2 cups of water. Bring to a simmer (not a fierce boil), reduce heat to low and cover. Cook for about 20 minutes, until the squash is tender. (You may see the soup split if the boil becomes too rapid. Don’t worry, once you puree, it will all come together.)
  3. Pour the soup into a blender and puree in batches until smooth. (If the soup is hot when you pour it into the blender, be careful that the top of the blender doesn’t blow off when you puree!) Return to a cleaned out pan and season to taste with salt and freshly cracked black or white pepper. Stir in the cilantro and lime juice and serve warm.

Nutritional analysis based on 36 (1/4 cup) servings
(does not include salt and pepper to taste):
Cal 87, Fat 7g, Sodium 102 mg, Carbohydrate 9g, Sugar 1g, Fiber 0g, Pro 4g

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