This was a very yellow meal--chock full of vitamin A. It was my first time making this curried squash soup from eatingwell.com. I left out the chicken, so the entire meal was vegan. The soup was a bit bland as the original recipe instructs, so I doubled up on the spices and it ended up being delicious. The Thai red curry paste (found in the Asian foods aisle at most grocery stores) is worth seeking out--it has such a great flavor and can be mixed with plain yogurt for a quick and easy dip or sauce. I made my own squash puree from roasted ambercup squash blended with a little water, but you could certainly use a frozen squash puree like the original recipe calls for. Because the soup was quite thick (perhaps the proportions were off since I made the squash puree myself), I added a little extra water at the end to thin it out.
yellow squash puree...
I served the soup with this Indian mango dal from eatingwell.com. I followed this recipe exactly (well, I used red lentils instead of yellow, but that's a pretty minor change) and served it over barley. This dish is flavorful and packed with fiber, so it's very filling.
yellow mango dal...
Curried Squash Soup
2 cups cubed and peeled winter squash (such as ambercup or butternut) or 1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk
1 6-ounce bag baby spinach
1 tablespoon lime juice
2 teaspoons brown sugar
1 1/2-2 teaspoons Thai red curry paste
1/2 teaspoon salt
Preheat oven to 400° F. Place squash cubes in a baking dish. Spray with cooking spray and toss to coat. Bake until squash is very tender, about 25 to 30 minutes. (Can be prepared ahead and kept in an airtight container in the refrigerator for one day.) Cool slightly, then puree squash in a food processor, adding water until a smooth consistency is achieved. (If using frozen squash puree, skip this step.)
Heat squash, coconut milk, and 1/2 cup water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until heated through. Stir in spinach, lime juice, sugar, curry paste to taste, and salt, and continue cooking until spinach is wilted, about 3 minutes longer. Adjust seasoning if needed, and thin with additional water to desired consistency.
Makes 2 to 3 servings.