Squash Curry Soup

Directions

1. Red Curry Paste (I make my own, or you can use the Mae Sri brand)
2. Toast the chilies until they darken in color and blister (about 1-2 minutes) turning them.
3. Let the chilis cool and cut them open and dump out the seeds. Soak the toasted peppers in hot water for about one hour and strain. (you can use a cheesecloth or wire strainer).
4. Toast the coriander seed, cumin and cardamom in a pan.
5. You can grind the ingredients above in a spice or clean coffee grinder or smash in a mortar.
6. Add all the ingredients to the mortar and mix together, adding a little bit of water at a time if the paste is too dry.

1. Squash Curry Soup
2. Cut the squash in half, clean out the seeds and bake in the oven at 350 degrees for 1 hour, with about 1 tablespoon of butter in each half.
3. In a pot, melt 1 tablespoon of butter, brown the garlic, onion and shallots.
4. Add the curry paste, ginger and lemon grass juice. Heat for about a minute.
5. Add carrots and 1 cup of water.
6. Scoop out 3 cups of squash and add to the pot, along with 2 cups of water.
7. Let simmer for about a half hour until the vegetables are soft.
8. Add the palm sugar and salt and let dissolve.
9. Pour in the coconut milk and bring to a boil.
10. Turn off the heat and use an immersion blender to smooth out the soup (or pour into a blender)
11. Add lime juice and stir.
12. Garnish with black pepper and cilantro.
13. Serve with a toasted piece of whole grain bread.