'Tis the season...winter that is. A season when supermarket produce starts to look a little suspect...
The joy of the modern age is that we can basically get whatever fruits and veggies we want whenever we want them. Unfortunately, for those of us in northern climates that means trucking (flying, boating) produce in from warmer places, and the journey isn't always kind. So instead of going for the same greens you enjoy during the summer months, consider moving on to winter squash when the weather turns cold.
There's something about butternut squash that makes it perfect for soups, stews, and casseroles...which is exactly what I want to eat when it's cold outside. So the other night I made myself a delightful pot of soup, which I then dressed up with some roasted shrimp and a dry Riesling.
The general directions for roasting the shrimp can be found here. The only change I made was in how I seasoned the shrimp...this time I used lime zest (since I had a lime for the soup), chili paste, ginger paste, garlic, salt, and pepper. Don't worry too much about quantities; season to your own taste. Other than that the directions are exactly the same.
As for the soup, the recipe follows.....
Ingredients (makes about 6 cups of soup)
-1 butternut squash (about 2 lbs), peeled, seeded, and cut into 2 inch cubes
-4 tsp canola oil
-3/4 tsp salt
-1 cup chopped onion
-3 cups chicken stock
-4 tsp red curry paste (or a little more if you like it spicy)
-1 1/2 tbsp fresh lime juice
-1 can (400 ml) light coconut milk
-cilantro and red chiles to garnish (if desired)
First, roast the squash. Toss with 3 tsp canola oil and 1/4 tsp salt. Bake at 450 degrees F for 35-40 minutes (until golden and tender).
After the squash is ready, heat the remaining oil in a large pot over medium heat. Add the onion and cook 5 minutes (until soft), stirring occasionally. Add the curry paste, chicken stock, and the squash. Sprinkle with the remaining 1/2 tsp salt, and bring to a boil. Then reduce the heat, cover, and simmer for 15 minutes (stirring occasionally).
(If you're roasting shrimp to go along with the soup, put them in the over when the soup has about 5 minutes of simmering left. That way they'll be done at the same time that the soup is.....)
After 15 minutes, remove the soup from the heat. Stir in lime juice and coconut milk. You have two options for what to do next.....
Option 1: for a silky smooth soup, blend the mixture. I have an immersion blender that I use for this part, but you could use a regular blender as well. If you are using a regular blender, make sure to remove the round cap from the lid (to let the steam out), and cover the hole with a towel. Be careful, the soup will be hot!
Option 2: for a soup with a little more texture (or if you don't have a blender), mash the squash in the pot. You can use a potato masher, ladle, or fork...whatever works for you. This soup will not be as smooth as the one in option #1, but it will be equally delicious.
Divide soup into bowls, add shrimp, and garnish however you please!
The joy of the modern age is that we can basically get whatever fruits and veggies we want whenever we want them. Unfortunately, for those of us in northern climates that means trucking (flying, boating) produce in from warmer places, and the journey isn't always kind. So instead of going for the same greens you enjoy during the summer months, consider moving on to winter squash when the weather turns cold.
There's something about butternut squash that makes it perfect for soups, stews, and casseroles...which is exactly what I want to eat when it's cold outside. So the other night I made myself a delightful pot of soup, which I then dressed up with some roasted shrimp and a dry Riesling.
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| Living alone doesn't mean that you can't get fancy once in awhile! |
As for the soup, the recipe follows.....
Ingredients (makes about 6 cups of soup)
-1 butternut squash (about 2 lbs), peeled, seeded, and cut into 2 inch cubes
-4 tsp canola oil
-3/4 tsp salt
-1 cup chopped onion
-3 cups chicken stock
-4 tsp red curry paste (or a little more if you like it spicy)
-1 1/2 tbsp fresh lime juice
-1 can (400 ml) light coconut milk
-cilantro and red chiles to garnish (if desired)
First, roast the squash. Toss with 3 tsp canola oil and 1/4 tsp salt. Bake at 450 degrees F for 35-40 minutes (until golden and tender).
After the squash is ready, heat the remaining oil in a large pot over medium heat. Add the onion and cook 5 minutes (until soft), stirring occasionally. Add the curry paste, chicken stock, and the squash. Sprinkle with the remaining 1/2 tsp salt, and bring to a boil. Then reduce the heat, cover, and simmer for 15 minutes (stirring occasionally).
(If you're roasting shrimp to go along with the soup, put them in the over when the soup has about 5 minutes of simmering left. That way they'll be done at the same time that the soup is.....)
After 15 minutes, remove the soup from the heat. Stir in lime juice and coconut milk. You have two options for what to do next.....
Option 1: for a silky smooth soup, blend the mixture. I have an immersion blender that I use for this part, but you could use a regular blender as well. If you are using a regular blender, make sure to remove the round cap from the lid (to let the steam out), and cover the hole with a towel. Be careful, the soup will be hot!
Option 2: for a soup with a little more texture (or if you don't have a blender), mash the squash in the pot. You can use a potato masher, ladle, or fork...whatever works for you. This soup will not be as smooth as the one in option #1, but it will be equally delicious.
Divide soup into bowls, add shrimp, and garnish however you please!
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