Subj : More Soupy Sales - 07
To   : All
From : Dave Drum
Date : Sat Oct 15 2022 18:41:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash & Green Curry Soup
 Categories: Squash, Poultry, Herbs, Curry, Poultry
      Yield: 7 servings
 
MMMMM----------------------------SOUP---------------------------------
      4 tb Oil
      3 md Shallots, diced
      1    (2") piece of fresh ginger;
           - peeled, thin sliced
      1    Lemongrass stalk; in 3"
           - pieces
           Salt
      2 md Butternut squashes; peeled,
           - seeded, in 3/4" cubes
     27 oz (2 cans) coconut milk
      8 tb Thai green curry paste; to
           - taste
      3 tb Fish sauce
      4 c  Chicken stock

MMMMM--------------------------GARNISH-------------------------------
    3/4 c  Raw peanuts
    3/4 c  Unsweetened raw coconut
           - flakes
      2 tb Fish sauce
      8 sm Dried red Japone chilies;
           - thin sliced
      1 tb Neutral oil
      1 tb Minced lemongrass
      1 ts Sugar
     10    Lime leaves; thin sliced
           - (opt)
           Handful of Thai or Italian
           - basil leaves
      3    Limes; quartered
 
  Set oven @ 300+|F/150+|C.
  
  Melt oil in a large Dutch oven or soup pot over
  medium-high heat. When oil shimmers, add shallots,
  ginger, lemongrass and a generous pinch of salt. Reduce
  heat to low. Cook, stirring occasionally, until shallots
  are tender and just starting to brown, about 18 minutes.
  
  Add squash, coconut milk, curry paste, 3 tablespoons
  fish sauce and 3 cups water or stock. Increase heat to
  high. When liquid comes to a boil, reduce to a simmer
  and cook the soup covered until squash is tender, about
  25 minutes.
  
  Make garnish while soup cooks: In a medium mixing bowl,
  toss together peanuts, coconut flakes, fish sauce,
  chiles, 1 tablespoon oil, the minced lemongrass, the
  sugar and the lime leaves, if using.
  
  Spread mixture out onto a baking sheet in a single
  layer. Bake for 18 to 20 minutes, stirring every 3
  minutes after the first 10 minutes. Remove from oven
  when coconut is deep golden brown, and pour mixture
  immediately into a bowl to prevent overcooking. Stir to
  combine, and set aside.
  
  Remove soup from heat. Remove lemongrass stalks from
  pot. Use a hand blender to pur++e soup. Alternatively,
  transfer soup in batches to a blender or food processor
  and pur++e. Taste and adjust for salt and curry paste.
  Add water or stock to thin soup to the desired
  consistency.
  
  Thin slice the basil leaves and arrange on a small plate
  or platter, along with lime wedges and peanut mixture.
  Serve soup hot with garnishes.
  
  By: Samin Nosrat
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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