Thanksgiving is a holiday tied tightly to its season—autumn. That goes especially true for the foods prepared for families and friends on the holiday. Butternut squash is one of those foods.
Sarah Fritschner is a former Courier-Journal food editor who now works with Metro Louisville advocating for local food. For the consideration of this week’s Thanksgiving cooks, Fritschner prepares Thai butternut squash soup. Watch below:
Thai Butternut Squash Soup
1-2 tbsp. Olive Oil
2 tbsp .minced or puréed ginger
6 cups pureed butternut squash
1 tbsp. Red Thai Curry Paste
1 tbsp. fish sauce
1 can coconut milk
3 cups of water or chicken broth
Salt to taste
Sour Cream and Cilantro for garnish
Heat oil in a soup pot and add the minced shallot once soft, add ginger and let soften. Next add butternut squash, coconut milk, curry paste, fish sauce, water (or chicken broth) and simmer. Add salt to taste. Serve with cilantro and sour cream.
An emersion blender can be used before serving to achieve a smoother texture.