Thai Red Curry Squash Soup
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling40 minutes active
- 3
We take a shortcut and reach for store-bought Thai red curry paste to make this silky, rich soup. Together with coconut milk, ginger and lemon grass, it gives the soup incredible body and fragrance, as well as a little heat. To add another level of flavor, we fry shallots in oil until crisp, then reserve them for garnish. Firm, dense kabocha squash is our first choice, but you can substitute delicata or butternut; note that if using delicata squash, it does not need to be peeled.
Tip
Don’t overcook the shallots. Remove them from the oil when they’re lightly golden. As they cool, they continue to darken, by a shade or two, and also become crisp.
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