Nutritional Wisdom with Carly Pollack

Thai Red Curry Squash Apple Soup

Submitted by Meg Griffith Washburn
Thai Red Curry Squash Apple Soup Thai Red Curry Squash Apple Soup (shown with Thai Peanut Grilled Shrimp Cabbage Wraps)

2 tbsp grapeseed oil
1/3 small butternut squash, seeds removed, cut into cubes
1/3 small apple, cored and diced
1 leeks, sliced
1 small carrot, sliced
1/2 stalk celery, diced
1 tbsp fresh basil, chopped
1 tbsp Thai red curry paste
2 cups vegetable stock
1 cup water
1/2 tbsp raw, local honey
1 tsp sea salt
1/8 cup chives, sliced
1/2 tbsp extra virgin olive oil
black pepper, to taste

In a saucepan, heat the oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened, around 30 minutes; do not brown. Add the curry paste and cook, stirring constantly, for 1 minute. Add the stock, water, maple syrup and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft. Cool for 30 minutes, then, in a blender or in the bowl of a food processor, puree until absolutely smooth. Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and basil, if desired. Drizzle with a touch of olive oil then top with ground black pepper.

2 Servings