For this recipe, I followed the guidelines for making soup from Epicurious: chop; sweat; season; add liquid (broth or water); blenderize.
The result was an intensely flavorful, creamy soup. Customize your ingredients and enjoy!
For the Chop:
1 medium yellow onion
1 medium butternut squash, peeled and chopped into 1/2 inch pieces, about 4 cups
2 large carrots, peeled and sliced into 1/2” pieces, about 2 cups
1 apple, chopped into small pieces, preferably Pink Lady or other sweet red apple
Pinch of fine sea salt
For the Sweat:
1 tablespoon butter + 1 tablespoon butter
1 tablespoon olive oil
For the Seasoning:
1/2 teaspoon red pepper flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons Red Thai Curry Sauce
For the Liquid:
4 cups chicken broth, preferably homemade
1/2 cup coconut milk
1 teaspoon fish sauce, preferably Red Boat Fish Sauce
1/2 cup coconut flakes, pre-toasted, or make them here
1/2 cup full fat coconut milk for drizzling on top
Fresh lime juice
1. Heat 1 tablespoon of butter and oil in soup stock pot; add onions and stir for a couple of minutes until they start to soften. Add the seasonings while the oil is hot to allow their flavors to release. Now add the remaining butter, squash, apple, carrots and salt and stir to combine. Cook about 8-10 minutes until onions are translucent, stirring frequently.
2. Add the liquids, and cook over medium heat for about 20 minutes, until the vegetables soften.
3. Transfer the soup to a blender in small batches. Tip: remove the plastic knob on top and cover with a towel to allow steam to escape.
4. Serve, or reheat the soup when ready to eat. Add toppings of choice.
Makes about 4 servings.
#paleo #thai #curry #soup #healthyeating #glutenfree #dairyfree
Recipe adapted from Running on Real Food website.