Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
The fabulous creamy texture of Honeynut squash makes a velvety soup - Thai spices from an unexpected place - in a little can... how convenient!
Servings: 6 or 4 large bowls
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Ingredients
For the Soup:
- 2 1/2 pounds honeynut squash about 3 medium
- 1 teaspoon neutral oil such as expeller pressed safflower oil
- 2 teaspoons coconut oil virgin, organic
- 4 tablespoons onions small dice; can use 1/2 leeks (like I did)
- 3 tablespoons shallots peeled; small dice
- 4 teaspoons fresh garlic peeled and minced
- 2 teaspoons fresh ginger minced or finely grated
- 1 teaspoon red curry paste* Maesri brand (1up to 1/2 t. more if you like spicy
- 3 1/2 cups chicken broth preferably homemade or veggie broth
- 1 can coconut milk not 'lite"
- 1/2 teaspoon sea salt I use pink Himalayan
- 1 tablespoon fresh lime juice
Toasted Rice Garnish:
- 2 teaspoons coconut oil
- 1/2 cup cooked rice I use Jasmine rice
- 1 tablespoon shallots peeled, small dice
- few pinches turmeric
- 2 tablespoons toasted coconut flakes
- 1/8 teaspoon salt I use pink Himalayan
Instructions
Roast the Honeynut Squash:
- Preheat oven to 400 degrees. Cut each honeynut squash in half, scoop out and discard seeds. Cut each half into 4 even-sized chunks - will have about 24 pieces. Add to a rimmed sheet pan, skin sides down. Brush the pieces with 1 teaspoon of oil and top with a sprinkling of sea salt. Roast for 25 minutes - edges will be lightly browned; squash cooked and tender. (Alternately, you can roast squash halves too.)
- When cool enough to handle, remove the skins with a pairing knife. Add the squash to a bowl - you will have 3 cups cooked, roasted squash.
The Soup Base & Finishing:
- In a large 6 quart soup pot - add 2 teaspoons coconut oil, set heat to medium-low. When warm, add 4 tablespoon onions & leeks, shallots, garlic and ginger. Stir and cook until softened but not brown for 5 minutes. Add the red curry paste and all the cooked squash chunks, stir in and cook one minute to release all the flavors. Add the broth, coconut milk and 1/2 teaspoon sea salt - bring to a boil, stirring.
Toasted Turmeric Rice & Shallot Topping:
- Add 2 teaspoons of coconut oil to a non-stick or cast iron skillet. Set heat to moderate. When oil is shimmering add the rice and a few pinches of turmeric - quickly stir in the oil, then leave rice to toast and become crispy, stirring occasionally. When almost crispy, add the shallots and salt - stir and cook until shallots are slightly golden. Remove from heat - will crisp further while it cools.
To Serve:
- Add warm soup to individual bowls. Top the the crispy rice/shallot topping. A nice touch: add toasted coconut and mint leaves on top. Like a little spicy essence? Add a little swirl of the red curry paste on top of each portion of soup.
Notes
Maesri brand Red Curry Paste: The perfect balance, a little spicy! Ingredients: dried red chilies, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, corriander seeds, cumin and cardamom.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
Amount per Serving
Calories
301
% Daily Value*
Fat
19
g
29
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
302
mg
13
%
Potassium
983
mg
28
%
Carbohydrates
32
g
11
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
20223
IU
404
%
Vitamin C
43
mg
52
%
Calcium
119
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.