|Staying Warm on a Cold Day
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Coconut Curry Acorn Squash Soup
We still have few more weeks of winter left. I am not here to remind you. Instead, I want to bring you a comforting concoction with a lot of
flavors and spices that will keep you warm any rainy and cold day. The last of the squash can still be found at the store or the winter markets,
but soon they will be replaced by peas and asparagus. As much as I am longing for spring to get here, I do love the squash season.
Coconut Curry Acorn Squash Soup is a hearty and healthy recipe that has a rich flavor of the curry and coconut milk. I love this soup because it
tastes like it takes hours to make and it is quite simple. Acorn squash and coconut milk combined with the flavor of the curry paste create a
beautiful warm vegetarian dish. If you have never used curry paste before, this recipe is a great way to give it a try.
2 acorn squashes
1 tablespoon canola oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons red curry paste
1 can coconut milk
Salt to taste
Optional: cilantro, fried onions, and sour cream for garnish.
Preheat the oven to 400° F
Cut the squash in half, lengthwise. Clean the seeds out, place cut side down on a baking sheet. Bake for about 20 minutes or until cooked. Cool
down, when it is safe to handle spoon out the flesh of the squash, discard the peel. Heat the oil in a heavy bottom medium pan, over medium
heat. Add minced onion, garlic, and ginger. Cook until fragrant, about 2 minutes. Add curry paste and mix well. Add squash, coconut milk, and 1
cup of water. Season with salt. Mix with a wooden spoon, cook over medium heat for about 20 minutes stirring occasionally. If you like a
chunky soup, go ahead and use a potato masher or the back of a spoon to break down the squash. If you prefer a creamy soup, add it to a
blender and blend on high for a couple of minutes. Serve warm. Optional: garnish with cilantro, fried onions, and sour cream.