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Red Kuri Squash Peanut Butter Soup-two bowls and pot

Red Kuri Squash & Peanut Butter Soup

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: serves 4 people 1x
  • Category: Soups
  • Method: stove top
  • Cuisine: Thai

Description

Red Kuri Squash & Peanut Butter Soup,  squash season is still in bloom and we have combined the richness of the Kuri squash with red curry, lemongrass, and peanut butter to give you an incredible feast of flavor and creamy texture that will have your tummy singing in praise. Don’t know what to do with your squash right now, check out this recipe. Easy and oh so good!


Ingredients

Soup:

  • 1 red kuri squash peeled, scooped, and diced
  • 2 leeks washed and chopped
  • 1 yellow onion
  • 2 stalks celery chopped
  • 1 clove garlic minced
  • 2 Tbsp peanut oil
  • 1 tsp sesame oil
  • 3 basil leaves chopped
  • 1 Tbsp red curry paste
  • 2 Tbsp peanut butter
  • 4 cups vegetable stock
  • 1/2 cup heavy cream

Garnish:

  • 2 Tbsp honey roasted peanuts crushed
  • 2 Tbsp peanut oil
  • 1 tsp red curry paste
  • 2 Tbsp olive oil mayo

Instructions

Soup:

  1. In a medium to large cast pot heat up peanut and sesame oil.
  2. Throw in onions, celery, leeks and garlic. Let that sweat for 5 minutes.
  3. Toss in diced squash and stir. Add in curry paste, lemongrass and blend well 2 minutes.
  4. Now time for the peanut butter and when it has coated all the veggies and become smooth add in vegetable stock. Let that simmer 30 minutes.
  5. Pour in heavy cream and then with a hand blender puree until smooth and creamy. Taste and season with salt and white pepper.

Garnish:

  1. Blend oil and red curry paste until well incorporated.
  2. Place mayo in a squirt bottle.
  3. Ladle soup and spoon some red curry oil.
  4. Sprinkle some crushed peanuts at the bottom and finish with some nice drops of mayo.

Ready to serve!

Enjoy!


Notes

  1. If you can’t find the red kuri squash use butternut or acorn squash it will be just as good.
  2. If you don’t want too much spice, back off on the amount of red curry paste.
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