Curried Squash Soup

15 09 2011

You made a big batch of green paste and now you’re wondering what in the world you’re going to do with all this spicy business.

Welcome to September, it’s time to make some soup.

This mighty soup is individual sized for all you single folk.  Or folk who’s significant other’s don’t like to eat anything that isn’t charred and smothered in ketchup.  What?  I’m not judging, I’m not judging.

Grab a squash, any squash – not zucchini… okay, maybe zucchini, but I’m not making any promises.

First, you’re gonna have to turn on your oven or BBQ and roast your squash.  By roast, I mean cook it with dry heat in a hot spot.  Times vary, but you’re basically looking at 30 – 45 minutes in a 350ºF oven.  Allow your squash to cool to room temperature and you’re ready to rock and roll!

I made this soup twice.  The first bowl was hotter than the pits of hell and spicier than a spicy something-or-another.  I know you wanna use up your green paste but, and I know this from personal experience, your tummy will not be happy if you jam too much green paste in your soup.

Curried Squash Soup

3/4 cup roasted squash of your choice

1 to 1 – 1/2 cups water or broth

1 tsp green curry paste

splash of soy or almond milk

pinch of salt

Ok, this is where it gets tricky.

Jam everything into a blender and turn it on.

Blend it until everything is as smooth as silk.

Warm up your soup.  I use a microwave because I’m a lazy bones but you can feel free to warm your soup the old fashioned way: in a pot on a stove, stirring it lovingly.

Whatever method you use to conduct heat into your soup, this soup is going to conduct spice into your person.





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