Monday, October 18, 2010

Thai'd Up and Squashed Down Soup Recipe

Totally missed the pictures on this one- but there'll be film coming soon!
I made this recently for the kitchen portion of the film my friend Rob is doing for a Transition Ottawa film contest.  It worked out really well, with just enough spice and loads of flavour.  Roasting the squash saves active cooking time, as well as chopping- plus it brings out a lovely deep flavour.

If you don’t feed vegetarians, you can use a Thai red chili paste in this.  It contains minute quantities of shrimp and fish, so I skip it (even though it’s oh so good).

Serves 6-8

1 tablespoon (+) olive oil
1 large onion, sliced
3 cloves of garlic, minced
1 inch of ginger root, minced
1 stalk lemon grass, minced
Juice of two limes
1 medium butternut squash, halved, seeded, roasted and peeled
1 can coconut milk
1 tbsp. sambal oelek (to taste- it’s spicy)
1.5 tbsp. tamarind paste
1 tbsp. honey
6 c. warm veggie stock (or a liter plus water if you are using a box)
Toasted coconut and sprigs of Thai basil or cilantro to garnish

Heat the oil on medium in your soup pot. 
Add the onions and a good pinch of salt, and sauté until they are golden and starting to caramelize.
Add the lemon grass and ginger and sauté two minutes more. 
Add the garlic and ½ the lime juice and cook for two minutes, scraping up the tasty bits at the bottom. 
Add your tamarind and sambal oelek and stir thoroughly.
Add your squash puree, the coconut milk, the stock and the honey.
Use your hand blender and blend to a lovely smooth consistency.
Heat through.
Check your seasoning and add the remaining lime juice, perhaps more honey or sambal oelek.  Adding the lime juice at the end brings a bright flavour to the soup.


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