Another squash soup? Yep. I love this stuff. And there are so many ways to flavor it and turn it into a completely different dish. This time I made a red-pepper-Thai-curry sauce that I swirled into the soup for both a stunning garnish and a totally different continent of taste.
1 two-pound butternut squash
4 teaspoons olive oil, divided
3 cups broth (I used leftover turkey stock from Thanksgiving)
3 pieces (1 1/2 peppers) jarred, roasted red peppers
1-2 teaspoons Thai red curry paste
1 tablespoon heavy or sour cream
2 cloves garlic
If you have a good immersion blender like we do, you don't have to worry too much about how you chop any of these ingredients. If you don't have a good blender, you might want to do a better job of chopping.
Slice the squash in half, and brush cut side as well as the carrot (peeled) with enough oil to lightly coat. Roast at 375 degrees for 45-60 minutes, until easily pierced with a skewer through the thickest part.
Meanwhile, chop onions and jalepeno. Saute in large stockpot over medium heat in remaining oil, until tender, about 10 minutes. Add broth or stock and salt to taste.
Meanwhile, puree sauce ingredients and heat in a small saucepan.
When squash is done, scape flesh from skin, and add along with carrot to stockpot. Puree with immersion blender. Ladel into bowls, and top with a swirl of red pepper sauce.
Next time I do this, I am going to make a second garnish of cilantro chutney.
Grind in food processor:
1/4 cup pumpkin seeds (pepitas)
1/3 cup coconut milk
2 jalapeno chilis (or green chilis to taste)
2 cups cilantro