Search Posts
Recent Posts
- It’s Sour Grapes time! – Tim Jones April 17, 2024
- It is what it is – Jen Brien April 17, 2024
- National unionization of pharmacy professionals reaches 2 Rhode Island CVS stores April 17, 2024
- Rhode Island Weather for April 17, 2024 – John Donnelly April 17, 2024
- Former Cranston City Councilor Aniece Germain says let the “truth be told” on her resignation April 17, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
Thai Butternut Squash Soup w/Red Curry and Coconut Milk – by Anthony Salemme
By Anthony Salemme, contributing chef
Serves 6
A filling simple soup, layered with spice and sweetness is ready in under an hour.
Soup
1 3-pound butternut squash, peeled and seeded
1 medium onion, peeled and diced
4 cloves garlic, peeled and minced
2 Tablespoons coconut oil
1 Tablespoon ginger, freshly grated (or 2 teaspoons dry ginger)
3 Tablespoons red curry paste
4 cups chicken or vegetable stock
1 15-ounce can coconut milk
Garnish
Toasted pumpkin seeds
Grated unsweetened coconut
Plain yogurt mixed with a little milk or water to swirl into soup
In a soup pot, melt the coconut oil, add the curry paste, onions, ginger, and garlic. Sauteé for 7-8 minutes until soft. Next add the butternut squash and the stock. Bring to a boil for 10 minutes then reduce heat add the coconut milk . Simmer until squash is soft about 15-20 minutes.
With an immersion blender, blend the soup until smooth. Divide into bowls, garnish and serve.
____
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com