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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Squash Apple Soup with Thai Red Curry Recipe

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This recipe for Squash Apple Soup with Thai Red Curry is from Melissa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 t olive oil
2 small butternut squash, peeled, seeded and cubed (about 4 cups)
2 apples, cored, peeled, and diced
2 leeks, white part only, washed and sliced ---can use red onion
2 T chopped fresh basil
1 small bottle Thai red or green curry paste
4 cups basic chicken stock
2 cups water
2 T brown sugar
2 t salt, or more to taste
Thinly sliced chives
Thin strips of orange zest (optional)
¾ to 1 cup milk
Directions:
Directions:
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, and basil and cook, stirring often, until the vegetables are softened; do not brown. Add the curry paste and cook, stirring constantly, for 1 minute. Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.

Cool for 30 minutes, then, in a blender or in the bowl of a food processor, puree until smooth, add milk to taste

Reheat and taste for seasoning, adding salt if needed. Serve .very hot, with a sprinkling of chives and the orange and zest, if desired

 

 

 

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