Monday, October 4, 2010
red curry sqash and leek soup
Red Curry Squash and Leek Soup
Ingredients, Serves 6
1 red curry squash
3 large leeks
8 sprigs fresh thyme
2 tbs butter
2 tbs olive oil
1/4 tsp ground nutmeg
1 shallot section
4 cups low sodium chicken/vegetable stock + 2 cups water
Sea salt and freshly ground pepper (white or black)
Preheat the oven to 400 degrees and fill the bottom inch of an oven-safe dish with water. Place squash halves in the dish and bake for 40 minutes.
As the squash is roasting, slice leeks into thin discs and rinse thoroughly as to remove all sand and dirt. Sautee leeks in butter and olive oil along with the minced shallot and 8 sprigs of fresh thyme, over low heat for about 30 minutes.
Remove thyme sprigs from leek mixture and discard. Pull the squash from the oven, remove skin, and add to leek mixture. Add stock, a few cups of water, about 1-2 tsp salt, ground nutmeg, fresh pepper and simmer over low heat for 20 minutes.
In batches, blend the soup in food processor or blender until smooth. Serve warm, garnished with freshly diced chives or greek yogurt and a slice of toasted bread.