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Thai Coconut Delicata Squash Soup

I had a bounty of delicata squash on my counter after my hubby graciously stopped by Trader Joes for me, so I decided I wanted to try making some soup with it.  The flavor of this soup was completely inspired, (and the measurements actually), by my chicken satay marinade recipe!  

It has creamy coconut milk, a slight kick from the red curry paste, beautiful color from the turmeric and freshness from the cilantro.  We always serve satay with fresh limes, so I added a squeeze of that in there too!  I topped it with a drizzle of cream, some fresh cilantro, crushed peanuts and a sprinkling of red pepper flakes and what I ended up with was all the warm, Thai flavors I wanted in one beautiful bowl!   

  • delicata squash
  • 2 Tbsp olive oil with 1/8 tsp curry powder
  • Salt and pepper

  • 1 Tbsp butter
  • 1 onion, finely chopped
  • 1 tsp minced garlic
  • 1 can coconut milk
  • 1 Tbsp fish sauce
  • 1 Tbsp red curry paste
  • 1 Tbsp brown sugar
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp fresh cilantro, chopped OR 1/2 Tbsp dried cilantro flakes
  • Juice of 1 lime
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  1. Wash and cut your delicata squash lengthwise and remove the seeds with a spoon.  Place the squash cut side up on a baking tray.  
  2. Combine the olive oil and curry powder and brush the mixture all over the flesh of the squash.  
  3. Season with salt and pepper and roast it in the oven at 425 degrees for 35-40 minutes.  
  4. Let your squash cool for a few minutes, then gently scrape the flesh out of the skin with a spoon and set it aside in a bowl.  (I discard the skin, however, note that it is completely edible, so if you get a couple of little bits in there when you are scraping out the roasted squash, it is plenty tender and won't ruin the dish.)  
  5. In a large pot, melt the butter, add the onion and minced garlic and cook over med high heat for 3 minutes or until the onions are translucent.  
  6. Add in the coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper, cilantro and lime juice and whisk together well.  
  7. Add in your roasted squash and the four cups of chicken broth.  Bring to a light boil, then reduce the heat and simmer for 20-25 minutes.  
  8. Remove from the heat and use an immersion blender to get the soup silky smooth, or put it in small batches through a blender.  (If using a blender, be sure that you remove the lids center insert so the soup doesn't explode and cover the blender with a towel while blending.)  
  9. Once the soup is smooth, return to medium-high heat and drizzle in the heavy cream while whisking.  
  10. Return to a simmer, then remove from the heat and serve.  
(Note:  We like to garnish the soup with another small drizzle of heavy cream, fresh chopped cilantro, chopped roasted peanuts and a pinch of red pepper flakes.)

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