"Red Curry Squash" Soup
Submitted by Robbie on 11/9/03.
|1||"red curry" squash or "buttercup"
squash, baked soft||1||Tbsp||oil|
| 1||can||13.5 fluid oz of coconut milk (almost 1
and 3/4 cup)||1||tsp|| basil,
scrunched to release flavor|
| 2-3||cups||of a 1 quart box container of soy
| 2||tsp||curry powder (or to taste)||1||pretty,
medium onion, chopped|
| ||1/2||tsp || salt|
Cut squash in half; clean out seeds. Bake facedown at 350 degrees until soft. A
toaster oven works fine and takes about an hour. A deep cast iron skillet
with lid - on top of the woodstove also cooks it in about an hour. If your
woodstove is hot, be careful not to
burn it. Scoop meat into blender. Add coconut milk and soy milk. Blend. Simmer
mixture in soup pot for 15-20 minutes or longer. More soy or coconut milk
can be added to reach the consistency you like.
In a separate pan, heat oil, scrunch and add basil, garlic, onion and
gently until onions are clear. If you have any soy milk left over, add a dollop to aid
sautéing if you like. Add all to the soup pot at the end.