Change Camps

RECIPE OF THE WEEK: Red Curry Kuri Squash Soup

Over the years of supporting participants through the 21 Day Program, I have observed that there are two main camps: those who like to try new recipes frequently, and those who rely on a few tried and true recipes and make them over and over.

As you know, I am in the rinse and repeat group, and I often extoll the virtues of this approach: you don’t have to think much when cooking because you’ve done it so many times, you know you’ll end up with a dish you like, and you’re not afraid to double or triple the recipe for the same reason.

Recently for reasons unknown to me, I found myself visiting “try new recipes frequently” camp. It’s been a long time since I tried so many new recipes in a short span of time but I have been on a roll!

And, not surprisingly, I found many benefits: my taste buds have been so happy to be greeted with new flavors and textures, the energy of one great find spurred me on to try another, and I have more recipes to share with you!

 And yes, I had to think more – as in actually read the recipe through from beginning to end and attend to the steps along the way, rather than from memory as most of my recipes are – but it was worth it.

It’s good to have habits – it makes life easier. And it’s good to step out of our habits here and there and try new ways of doing things.

So far, this week’s recipe is hands down my favorite of the favorite new finds. It has already moved from new recipe status to rinse and repeat. It’s so satisfying on these cold and damp winter evenings.

On a new recipe roll,
Kirstin Lindquist

Originally posted by 21Day Participant in the FB group. KL tested: “This is really, really good! I’ve made it twice in the past month. I think it’ll do well with any of the larger winter squashes. I’ve used red kuri, butternut and pumpkin. Do heed the warning and start with a small amount of the red curry paste. I maxed out at one tsp with the brand I used. Freezes well.”

(Link to original recipe)

Ingredients

• 1 medium red kuri (or butternut) squash, about 3 pounds
• 2 shallots, sliced in half
• 3 garlic cloves, unpeeled
• 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
• 1 stalk lemongrass (or 1 tablespoon lime zest)
• 2 teaspoons fresh grated ginger
• 1 - 3 tsp red curry paste (Thai Kitchen has no added sugar)
• Start with 1 tsp and taste before adding more
• 1 cup water or vegetable broth, more as needed for consistency
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.
2. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.
3. Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.