INGREDIENTS:
2# Kabacha, Butternut Squash or Pumpkin, peeled, seeded and cut into chunks
12 ea Squash, medium dice or Shrimp, jumbo and peeled
2 t Red Thai, curry paste
4T Butter
3 cups Chicken Stock (homemade preferred)
14 oz Coconut milk, unsweetened
tt Fish Sauce
1 ea Lime Juice
4 ea Lime Wedges
1 sm bnch Cilantro, minced for garnish
INSTRUCTIONS:
Place 3 Tbs of butter in a medium saucepan and turn the heat to medium-high. When it melts, add the curry paste and cook, stirring for 1 minute. Add the squash and cook for about 5 more minutes, stirring just until it begins to brown.
Add the stock and cover. Cook until the squash is tender, 15 minutes. Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender. Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work. The mixture should be very smooth. Season with the nam pla (fish sauce) and lime juice. Keep warm.
Place the dices on the parchment lined pan. Coat with oil, season and roast or sautee them until tender. Can use sauteed shrimp as well.
Put 3 diced squash in each of the four bowls. Cover each with a portion of the soup, then garnish with some minced cilantro. Serve with the lime wedges.
Hellum's Kitchen 