Red Curry Butternut Squash
Serve this warming squash and potato soup with crusty bread.
Recipe Summary Red Curry Butternut Squash
This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal.Ingredients | Butternut Squash Sweet Potato Curry Soup1 bunch green onions1 tablespoon vegetable oil2 tablespoons tomato paste1 tablespoon red curry powder1 teaspoon ground cumin1 teaspoon red curry paste3 cloves garlic, crushed1 (14 ounce) can coconut milk3 tablespoons fish sauce1 ½ tablespoons brown sugar1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes¼ cup torn fresh basil leavesDirectionsChop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.Info | Butternut Squash Sweet Potato Curry Soupprep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Red Curry Butternut SquashSide Dish, Vegetables, Squash,