Curried Squash and Corn Soup
Servings: 6
Ingredients
For soup:
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1/4 cup finely chopped fresh cilantro stems (reserve leaves for garnish)
- 2 garlic cloves, coarsely chopped
- 2 tsp. red curry paste (more or less, depending on how spicy you like it)
- 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)
- 4 cups water
- 1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
- 2 cups corn kernels, frozen thawed
- 2 teaspoons salt
- juice squeezed from 1 lime, for topping
- chopped cilantro leaves, for garnish
Instructions
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems, garlic, and red curry paste. Cook, stirring until the past begins to break apart and the garlic softens, about 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes. (Add additional water if needed to keep the squash pieces largely submerged in liquid.) Purée soup with a hand blender (or in small batches in a standing blender) until smooth. Serve immediately, topping each serving with a squeeze of fresh lime juice and cilantro leaves.
Notes
I used kabocha squash for this recipe, but you can easily substitute any other type of squash - butternut comes to mind as a certain winner. Red curry paste is available at most grocery stores in the international (or sometimes in the refrigerated) aisle. The level of spice in the paste can vary, so adjust to fit your taste.