Our house is attached on one side and our neighbours may be deaf. They are what one could call Loud Talkers. I work from home, so this becomes a constant, grating part of my days...hence, the gift of soundproofing! I can't wait!
He also got me one of the most massive butternut squash that I have ever seen! Awesome! I used just the round bottom part for the following soup, and am saving the neck for, perhaps, some squash ravioli....
This is a yummy, warming soup for cold winter nights, with a rich depth of spice and flavour. You could use a different type of squash in this recipe but the butternut makes a very creamy, luscious and flavourful soup...Makes about 6 servings.
Thai-Inspired Curried Squash Soup
1/2 large butternut squash or 1 small, seeded
seeds from butternut squash, washed
1 large onion or 2 small, peeled and sliced, 1/4" wide
2-3 tbsp thai red curry paste
4 pieces dried galangal (sub in about 2 tbsp fresh ginger if you don't have galangal - but it does impart a very unique flavour!)
7 dried kaffir lime leaves (sub in more lime or lemon juice if you don't have these either...but both this and galangal....and the curry paste!...should be available in asian/indian food stores)
1 and a half cans of coconut milk
4 cups of water
1/4 cup shredded, unsweetened coconut
1-3 tbsp lime or lemon juice to taste
olive oil
salt
pepper
Preheat oven to 400. Spray the inside and outside of the halved, seeded squash with olive oil and add salt and pepper. Roast in the oven, turning occasionally, until the squash is cooked and beginning to brown (depends on the age of the squash, but about 30 to 50 minutes).
Toss the onion slices in a little olive oil and roast in a separate pan, stirring occasionally, until soft and browned, about 20-30 minutes.
Toss the seeds in a little oil and salt and pepper and spread in a single layer on a cookie tray and roast till brown, stirring occasionally and watching closely to make sure they don't burn. Set aside.
Toast the coconut in the oven in a small pan, stirring frequently and watching to make sure it doesn't burn. It should not take long to brown. Set aside.
Let the squash cool slightly before handling it. Then, take each squash half and remove the peel, scraping all the good bits off the skin and roughly chopping the flesh. Heat a little olive oil in a soup pot and add the curry paste, sautéing for a minute before adding a small amount of coconut milk and stirring to make a smooth paste before adding the rest of the liquid, the squash and onions, and the galangal and lime leaves. Bring to a boil and then reduce the heat to medium and let simmer for about 1/2 hour until the flavours of the lime leaves and galangal really begin to shine through.
Remove all the galangal and lime leaf pieces from the soup and puree with a hand blender. Taste and adjust seasonings, adding a touch of lemon or lime juice.
Top with toasted coconut and squash seeds for a crunchy contrast to the creaminess of the soup.
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