As we approach the end of summer our thoughts are turning to warming, comfort food and a favourite in our Farm Kitchens is this Thai Curried Squash Soup. It is also perfect to feed hungry children after school,and for serving at lazy weekend lunches.
While most people are familiar with Butternut Squash, there are many squash varieties and we like to experiment using which ever is at its seasonal best. However, we do find that Uchiki Kuri squash is a particularly good variety to use for this squash soup. It has a a deep red/orange colour, and a delicious nutty taste that brings a depth of both colour and flavour. It also has high levels of vitamins A,B,C,D and E as well as being potassium-rich. Check out our online shop to see what squash varieties we have available today.
- 2 Tablespoons coconut oil or olive oil
- 2 lbs Uchiki Kuri or Butternut squash, peeled, seeded, and cut into small ½-inch pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 1.5 pints vegetable stock
- 0.5 pints full fat coconut milk for drizzling on top
- 6 oz unsweetened coconut flakes
- Handful fresh coriander leaves, chopped