Subj : More Soupy Sales - 07
To   : All
From : Dave Drum
Date : Sat Oct 15 2022 18:41:52

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Butternut Squash & Green Curry Soup
Categories: Squash, Poultry, Herbs, Curry, Poultry
     Yield: 7 servings

MMMMM----------------------------SOUP---------------------------------
     4 tb Oil
     3 md Shallots, diced
     1    (2") piece of fresh ginger;
          - peeled, thin sliced
     1    Lemongrass stalk; in 3"
          - pieces
          Salt
     2 md Butternut squashes; peeled,
          - seeded, in 3/4" cubes
    27 oz (2 cans) coconut milk
     8 tb Thai green curry paste; to
          - taste
     3 tb Fish sauce
     4 c  Chicken stock

MMMMM--------------------------GARNISH-------------------------------
   3/4 c  Raw peanuts
   3/4 c  Unsweetened raw coconut
          - flakes
     2 tb Fish sauce
     8 sm Dried red Japone chilies;
          - thin sliced
     1 tb Neutral oil
     1 tb Minced lemongrass
     1 ts Sugar
    10    Lime leaves; thin sliced
          - (opt)
          Handful of Thai or Italian
          - basil leaves
     3    Limes; quartered

 Set oven @ 300+|F/150+|C.

 Melt oil in a large Dutch oven or soup pot over
 medium-high heat. When oil shimmers, add shallots,
 ginger, lemongrass and a generous pinch of salt. Reduce
 heat to low. Cook, stirring occasionally, until shallots
 are tender and just starting to brown, about 18 minutes.

 Add squash, coconut milk, curry paste, 3 tablespoons
 fish sauce and 3 cups water or stock. Increase heat to
 high. When liquid comes to a boil, reduce to a simmer
 and cook the soup covered until squash is tender, about
 25 minutes.

 Make garnish while soup cooks: In a medium mixing bowl,
 toss together peanuts, coconut flakes, fish sauce,
 chiles, 1 tablespoon oil, the minced lemongrass, the
 sugar and the lime leaves, if using.

 Spread mixture out onto a baking sheet in a single
 layer. Bake for 18 to 20 minutes, stirring every 3
 minutes after the first 10 minutes. Remove from oven
 when coconut is deep golden brown, and pour mixture
 immediately into a bowl to prevent overcooking. Stir to
 combine, and set aside.

 Remove soup from heat. Remove lemongrass stalks from
 pot. Use a hand blender to pur++e soup. Alternatively,
 transfer soup in batches to a blender or food processor
 and pur++e. Taste and adjust for salt and curry paste.
 Add water or stock to thin soup to the desired
 consistency.

 Thin slice the basil leaves and arrange on a small plate
 or platter, along with lime wedges and peanut mixture.
 Serve soup hot with garnishes.

 By: Samin Nosrat

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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