Sharon's Recipes

SEPTEMBER: Vermont / Thai Butternut Squash Soup


1 medium butternut squash, about 2 or 2.5 lbs, peeled, seeded, and cubed
4 T. butter
1 apple peel and diced
1 pear peel and diced
1 large onion dicedd
1 piece of ginger, about thumb size, peeled and diced
1 3 inch piece of lemon grass, chopped
1 T. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 can coconut milk
2 cups of chicken or vegetable stock
salt and white pepper to taste

Melt butter in a soup pot. Saute onions until soft, add the spices and cook for 1 minute until melded together.  Add the squash and fruit, place a piece of waxed paper over the pot and cover with the lid. Let stew gently for 10 minutes. Remove the waxed paper and add the coconut milk and the stock. If the vegetables are not covered add more stock or water. Cook until everything is soft.

Add salt and pepper to taste.  You can also adjust the seasonings here.  More cumin? Curry? Coriander?

Cool and puree with emersion blender or in the cuisinart.  Serve with a dollop of creme fraiche.

This recipe makes about 8 cups.

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