Week 24 - Thai Ginger Calabaza Squash Soup

When it came to squash usually it was just the normal types. (acorn and butternut) On this certain day it was different. There it sat for days untouched. I eventually decided to cook the squash and there it sat again in the fridge cooked. The following day I decided it was time to make something with it. Wow, it was so yummy.

I found this squash to have a sweeter flavor than butternut. It blends up really smooth. It was perfect for soup!

Red curry paste is an amazing seasoning to keep in your refrigerator. It is made with red chili's, garlic, ginger, and lemongrass. It instantly gives food the flavors of Thailand. It is very reasonable too. You can find it in any grocery store in the asian section. Buy some today and start experimenting.

Thai Ginger Calabaza Squash Soup

2 1/2 lbs Calabaza Squash

3-4 cups vegetable broth

3-4 teaspoons Red Curry paste

salt & pepper to taste

toppings... cilantro, baked and flavored chick peas, sauteed veggies, bacon, sausage, pepitas, etc.

Microwave squash until soft, then mash. Add red curry paste 1 teaspoon at a time to broth until you get desired strength of Thai flavor. (3 to 4 teaspoons)

Pour 3 cups broth and squash into sauce pan and cook until hot. Put into blender with salt and pepper to taste. Blend until smooth. If too thick add the 4th cup of broth. Pour into bowls and serve with toppings and good crusty french bread.

Thai Ginger Calabaza Squash Soup

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