Thai Squash Soup
2 medium butternut squash, roasted
1 cup FOOD LION vegetable or meat stock
2-3 jalapenos, minced
2 tsp. fresh ginger, peeled and minced
1 red pepper, diced
1 cup baby portabellos or shitakes, sliced
1 can coconut milk
3 Tbsp. FOOD LION brown sugar
1 lime, juice and zest
3 Tbsp. FOOD LION soy sauce (fish sauce can be substituted)
1-2 Tbsp. Thai basil, chives or parsley to topping
To roast your squash, heat oven to 375. Split lengthwise and remove all seeds. Place face down on a lightly oiled baking tray. Roast until a fork easily punctures the skin, about 30-40 minutes.
Cool, then scoop out the squash flesh into a food processor or blender. Puree with stock until smooth.
Saute jalapenos, ginger, red pepper and mushrooms until they just begin to soften. Remove from heat.
Combine pureed squash, sauteed vegetables, coconut milk and final three ingredients in a large pot. Heat on low and stir until the flavors combine and the soup cooks down to your desired consistency -- somewhere close to 20 minutes.
Top with Thai basil, chives or parsley, depending on what you have on hand.
recipe courtesy Christina Nifong; Find more recipes and her essays on cooking and gardening at www.curlalittlefinger.com <http://www.curlalittlefinger.com>
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