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yellow sour curry butternut squash soup

So the weather was cold enough last night that I not only made soup, but also I closed the windows.

Let me tell you about my oddly delicious butternut squash soup!

I started this soup a couple days ago not quite sure where I wanted to go with it, but I figured not sweet and probably asian flavors (though I hadn’t even decided as far as whether I’d be going for south asia or southeast asia).

So I peeled the squash, saved the seeds, and cut it into very rough chunks.

Melted a Tablespoon of butter, diced 3 small onions and sauteed them, diced 4 garlic cloves, minced a lot of ginger (1.5″ or more), and cut the flesh off of a couple jalapenos and diced that in, too.

Added the butternut squash, and then didn’t quite cover with vegetable stock.

Cook cook cook stir stir cook.

Cover and ponder.

So I pulled out one of my 5.6oz cans of coconut milk (seriously, I am never buying a big can ever again – these are prefect) and added that.

And then I went to my stack of Maesri Thai curry pastes to pick one. And I chose the yellow sour curry paste. I cracked it open and tasted it (my first time using this flavor) – and it was perfect! All dark-salty (from the fish content) and sour (from tamarind), and I added a little and tasted and a little more – and I ended up adding about 4 teaspoons to get the balance just right.

And despite my recent acquisition of a stick blender, by the time this one was finished, it was already mostly smooth and I decided that I wanted some chunks of squash for texture.

I seriously love this soup, and I can not wait to walk home through the rain tonight to curl up with more of it.