The holidays are over… and right now the bathroom scale is not my friend. The celebrating was wonderful and I thoroughly enjoyed the muffins… the pies… the hot buttered rums… But alas, it is time to turn away from holiday treats and back toward healthier fare.
With a basement full of squash and beets, brussels sprouts and cabbage–a bounty stored from last fall’s CSA harvest–this is truly a good thing. Even better, my mother dropped off a stack of magazines where the recipe hunting was fine. My first foray, Thai Butternut Squash Soup from Family Circle Magazine was a success. Although it contains coconut milk, and I admit to using the full fat version, it is far healthier than ice cream pie–and nearly as tasty. My youngest, who won’t touch winter squash, ate a full bowl (oh dear… did I leave out the word “squash” when I gave her the soup’s name?). Here is my slightly simplified version:
Thai Curry Squash Soup
- 1 large butternut squash
- 1 tbsp oil
- 1 onion, chopped
- 1 tbsp freshly grated ginger
- 2 cloves garlic
- 1 tbsp Thai Red Curry paste
- 4 cups chicken broth
- 1 14 oz can unsweetened coconut milk
- 1 tsp salt
- 1 lime (for juice and zest)
- Toasted coconut for garnish (optional)
1. Bake squash until tender. Scoop out the flesh and reserve.
2. Heat the oil over medium heat and sautee the onion, ginger and garlic until softened but not brown. Add the curry paste and cook for a few more minutes.
3. Stir in the chicken broth, coconut milk, salt, squash. Heat until warm. Stir in the lime juice.
4. Puree soup with a hand mixer or in a blender. Serve garnished with toasted coconut and/or lime zest (optional).
- Plan ahead to find the red curry paste; it took me three stores.
- Keep ginger root in the freezer so you have it handy for recipes, stir fries and even tea. It keeps beautifully and adds a lot more flavor than powdered.
And if you have a favorite, post-holiday diet tip, feel free to share in the comments!
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