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preparation
Cut the squash in half and scoop out the seeds. Place
facedown in a glass baking dish and cover with plastic wrap, lifting one
corner to let out steam. Microwave on high for about 10 minutes, or
until very tender. Let cool, then scoop out the flesh, discarding the
rind. In a large pot melt the butter over medium heat and sauté the
onion, garlic, and ginger until tender. Stir in the Thai curry paste and
cook for 1 minute. Add the squash, chicken stock, coconut milk, salt,
and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
Cool slightly, then puree in two batches in the blender or processor. To
thin, add more broth. To thicken, add mashed potato flakes or potato
starch. Stir in the lime. Serve hot in a flat bowl with a dollop of
crème fraîche. Serves 8. |
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ingredients
1
1
1
2
1
½
2
1
1
1
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small butternut squash
tablespoon butter
small onion, chopped
cloves garlic, minced
tablespoon minced fresh ginger
teaspoon Thai red curry paste (be careful, this is hot)
cups chicken stock
cup coconut milk, light or regular
teaspoon salt
teaspoon pepper
Juice of 1 lime
Crème fraîche for garnish
(Note: Williams-Sonoma carries a jar of butternut squash purée that
can be used in place of fresh.) |
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