Thursday, December 06, 2007

Curried Butternut Squash Soup

1 butternut squash, cut in half and baked on a sheet face down in a bit of water
2 celery stalks
1 onion
1 Tbsp ginger
2 Tbsp Pataks curry paste
4-6 cups stock (chicken or veggie)
1/4 cup chopped fresh coriander
A chili if you like spice
1/4 cup coconut milk or yogurt (optional)
1-3 bay leaf
juice from one lime

Scoop the seeds out of the squash and throw it away, then scoop out the squash and set aside. Fry onions, celery and ginger in a bit of oil until golden. Then add the curry paste and fry for a few minutes. Add the squash and the stock and the bay leaf and simmer for 20-30 minutes. Puree half of the soup in a blender and put it back in the soup with the yogurt or coconut milk and the lime juice. Heat it up and enjoy.

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