Canned coconut milk is the main pantry ingredient to have on hand.
- 2 tablespoons peanut or vegetable oil
- 1 cup chopped red onion
- 2 tablespoons peeled, minced ginger root
- 2 teaspoons minced garlic
- 1 tablespoon jarred Thai red curry paste
- 4 cups pre-cut or peeled butternut squash (cut into 1/2-inch dice)
- 4 cups low-sodium chicken or vegetable broth
- 1 (13 ounces) unsweetened regular or reduced-fat coconut milk
- Chopped cilantro leaves, for garnish
Heat the oil in a large soup pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, or until the onion is translucent. Add the ginger and garlic; cook, stirring, for 1 minute. Add the red curry paste and mix well, the add the butternut squash and the chicken or vegetable broth. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low, cover and cook for 10 minutes, until the squash is tender. Turn off the heat and add the regular or reduced-fat coconut milk. Working in batches, transfer the soup to a blender (leave the top/center knob off and place a dish towel over the opening to keep the hot ingredients from exploding out of the blender) and return it to the pot; or use an immersion blender and puree in the pot. Heat through; garnish with chopped cilantro leaves, if desired.
From Domenica Marchetti, author of "The Glorious Soups and Stews of Italy" (Chronicle Books, 2006).
Tested by Domenica Marchetti.
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