I adore winter squash and especially Blue Hubbard squash and Kuri squash. These two varieties of winter squash are really sweet. They keep for a long time (I keep mine in the basement) so when I want to rustle up a comforting soup I have one on hand. I wanted to have a super comforting soup on this particular day and opted to go for a Thai influenced squash soup made with Blue Hubbard Squash. Oh yes it had coconut cream in it, rich and decadent and brimming with flavor.
- 1 1/2 pounds of Blue Hubbard Squash – cut into pieces
- 1 large leek – 2 cups diced
- 1 medium onion – 1 cup diced
- red curry paste – 2 tbl
- fish sauce – 1 tbl
- Thai basil leaves – 10 leaves
- galangal – 1 1/2″ knob
- 5 kafir lime leaves
- chicken stock – 4 cups
- 1 can (14 ounce) coconut cream
- 2 tbl olive oil
- Preheat oven to 425 degrees.
- Roast Blue Hubbard squash for 1/2 hour or until softened and slightly caramelized
- Heat 1 tbl olive oil in soup pot. Add leeks and onions to pot and saute until softened.
- Add roasted squash and red curry paste and briefly saute until curry paste mixed through the vegetables.
- Add fish sauce, chicken stock, and spices to the pot and incorporate all ingredients.
- Simmer the soup for 1/2 hour until cooked through.
- Puree soup.
- Add coconut cream and mix through.
- Serve piping hot.
I chopped up batwan fruit as a garnish.
What is Batwan (Binucao) fruit? Batwan is a fruit of a forest tree native to the Philippines and is common and widely distributed throughout Luzon and the Visayan Islands. I bought it preserved in a jar (mine was reddish in color) but if fresh it is a large green fruit with large seeds. It is commonly used as a souring ingredient in Filipino cuisine. I thought, why not try it with Thai food as a garnish.
I also made a mint/cilantro/Thai basil pesto, as a garnish. Along with mint, cilantro and Thai basil I also used peanut cookies, sesame oil, garlic, fish sauce and olive oil. Quirky but unusual. Recipe to come later.
Garnish with large shrimp, mint/cilantro/basil pesto, Batwan fruit and peanut cookies. I know unusual combination instead but tasty.
I paired this decadent goodness with an old German Riesling from a favorite producer 1996 Grunhauser Abtsberg Riesling. Perfect amount of petrol and acid. Decadent goodness with decadent goodness.