I am going to share one last recipe with the bit of Thai Green Curry paste that you have left in the freezer after making the first two recipes! Delivery of my local farm box on Wednesdays always inspires me to make a great soup. I used Kabocha squash however butternut is equally delicious. Just make sure you use a fleshier squash as opposed to acorn, which isn’t quite as rich.
- 1 medium sized kabocha ( just about volleyball sized) or butternut squash sliced in half lengthwise.
- 1 can of organic full fat coconut milk
- 1-11/2 cups of organic vegetable stock
- 2 organic pears, cored, and chopped but not peeled (an extra pear to garnish if desired)
- 1 large leek, out layers removed, sliced thinly
- 1/4 cup of prepared Thai green curry paste from my first post
- himalayan pink salt to taste
- fresh cilantro to garnish
Preheat your oven to 350F.
Scoop the seeds out of the two halves of squash. Place cut side down on a lightly oiled cookie sheet. Bake for 30 min. or until the flesh is easily pierced with a fork. Remove from the oven and allow to cool while preparing the rest of the ingredients.
In a medium sized saucepan sauté the leek with 2 Tbsp. of olive oil. Saute until soft, about 5 min. Add the chopped pear, coconut milk, and Thai green curry paste. Simmer for another 5 minutes to incorporate the curry paste into the coconut milk.
When cool enough to handle, scoop the flesh out of the baked squash and add to the coconut mixture along with 1 cup of the veggie stock. The remaining 1/2 cup is reserved to thin the soup out if you need to once it is pureed. This will depend on the size of your squash.
Puree the soup in several batches in a high speed blender until velvety smooth. Return to the pot and if necessary add the remaining vegetable stock to thin it out. Add salt to taste. This will depend on the saltiness of your stock.
Serve topped with slices of fresh pear and chopped cilantro!