Spicy Squash Soup
1 tablespoon vegetable oil
1 small onion, chopped
1 garlic clove, finely chopped
1 small piece of fresh ginger, finely chopped
1 tablespoon red curry paste (available at Asian supermarkets)*
1 squash cut into 1 inch cubes, about 6 cups
3 cups chicken or vegetable broth
1 or 2 cups unsweetened coconut milk
salt to taste
1 1/2 tablespoons brown sugar
Heat the oil in a large pot and then add the onion, garlic, ginger and curry paste. Fry for about 1 minute while stirring (try to not inhale the fumes, it makes you cough). Add the squash and vegetable broth and cook until the squash is soft. Puree the soup in a blender, then add the coconut milk and sugar. Add salt (or fish sauce) to taste. If you like it more spicy you can always add more curry paste and for a less spicy soup, add more coconut milk.
*Note: Red Curry Paste cannot be replaced with yellow curry powder. It is a mixture of red chillies, garlic, lemon grass and some other ingredients, and can be made using mortar and pestle. The pastes available at Asian supermarkets are usually preservative free, and pretty cheap ($2-$3 for a jar that can lasts many months), and have a long shelf-life. If you are a vegetarian or allergic to shellfish watch out for the ingredients, some of the brands contain shrimp. You could also use green curry paste, but it is more spicy and the color of the soup won’t look as nice.
**A recipe from Regina Lutz, one of our CSA recipe coordinators