CUR­RIED AP­PLE-SQUASH SOUP

Grand Magazine - - FOOD -

Serves six

Thai meets the Cana­dian har­vest in this vel­vety ap­ple-squash soup. Any sweet or sweet-tart ap­ple will do, such as Hon­ey­crisp, Crispin, Empire, Cort­land or McIn­tosh. 15 ml (1 ta­ble­spoon) veg­etable oil 1 onion, chopped 750 ml (3 cups) diced kabocha or but­ter­nut squash 250 ml (1 cup) peeled, chopped ap­ples 30 ml (2 ta­ble­spoons) freshly grated gin­ger 15 to 30 ml (1 to 2 ta­ble­spoons) Thai red curry paste 500 ml (2 cups) chicken or veg­etable stock 1 400 ml tin co­conut milk 15 ml (1 ta­ble­spoon) fish sauce 30 ml (2 ta­ble­spoons) fresh lime juice Gar­nish: 125 mL (1/2 cup) finely cilantro leaves or Thai basil

1. In a large saucepan or Dutch oven, heat the oil over medium. Add the onion and cook until soft, about five min­utes.

2. Add the diced squash and cook, stir­ring of­ten, until the squash be­gins to brown, about five min­utes. Add the ap­ples, gin­ger and curry paste and cook, stir­ring of­ten until the paste is dis­trib­uted. About three min­utes.

3. In­crease heat to medium-high, add chicken or veg­etable stock and bring to a boil. Re­duce heat to a sim­mer, and cook until the squash and ap­ples are soft, about five min­utes.

4. Stir in the co­conut milk, fish sauce and lime juice.

5. In a blender, work­ing in batches, purée the soup until smooth. You can also purée the soup right in the pot with an im­mer­sion blender, but the fin­ished soup won’t be as vel­vety.

6. Pour soup into bowls. Sprin­kle with chopped cilantro or Thai basil.

Prep time: 15 min­utes Cook time: 25 min­utes

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