Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish

5 from 1 vote

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!

Prep Time10

Cook Time45

Total Time55

Course: Fish Course, Soup, Special Soups

Cuisine: American, Thai

Keyword: Honeynut Squash, honeynut squash soup, thai squash soup

Servings: or 4 large bowls

Author: Karen Sheer a zest for life

Equipment

1 heavy soup pot

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.
Reduce to a simmer, cover and cook 15 minutes. Add 1 tablespoon of lime juice, stir in. Purée the soup in a blender, or use an immersion blender. Taste for seasonings. If you like a bit spicier add more red curry paste 1/4 teaspoon at a time.
Serve immediately, or reheat when ready.

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.

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