Curried Butternut Squash Soup

By californitexan on April 22, 2008

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Ingredients

    1. 1 small butternut squash, peeled and dice 1/2-inch
    2. 1 medium onion, minced
    3. 2 garlic cloves, minced
    4. 1 teaspoon gingerroot, minced
    5. 1 large lime, juice and zest of
    6. 1 tablespoon yellow curry powder
    7. 2 teaspoons thai red chili paste
    8. 4 cups low sodium vegetable broth
    9. 12 ounces coconut milk
    10. 1/3 cup brown rice
    11. 1 tablespoon peanut oil
    12. salt

Directions

  1. To prepare the squash: After peeling, halve and scoop out the seeds, then dice into 1/2-inch cubes. You should have 3-4 cups.
  2. Heat the oil in a soup pot, add onion, squash, garlic, ginger, lime zest, and curry powder. Cook over medium-high heat, stirring frequently, for 15 minutes.
  3. Add the chili paste along with 1/2 cup water, stirring to mix.
  4. Then add broth. bring to boil, then reduce heat to low, cover pot, and simmer for 10 minutes. Then add the rice and simmer another 10-15 minutes until rice is cooked.
  5. Add coconut milk, then heat through. Salt to taste.
  6. Just before serving, stir in the lime juice.
  7. For extra kick, add more chili paste!
 
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