Thai butternut squash and peanut soup

This week’s recipe comes from Tieghan Gerard’s book Half Baked Harvest. There are lots of great recipes in this lovely book so if you aren’t already familiar with Tiegan (she lives in Colorado and her cook books are wonderful!) check out her website for more great recipes. Courtney, the Horticulture Manager at The Home Ranch tried out this recipe last week and loved it so I am posting it here for everyone to enjoy. One of the fun things about collaborating with The Home Ranch this summer has been sharing recipes and talking with other fellow CSA members about what to cook with the weekly produce. Enjoy!

Thai Butternut Squash and Peanut Soup

Adapted from Half Baked Harvest Cookbook by Tieghan Gerard

Serves 4

Coconut Rice

1 cup coconut milk

1 cup uncooked jasmine rice

½ teaspoon kosher salt

Soup

1 tablespoon extra virgin olive oil

2 garlic cloves

1 knob of fresh ginger, peeled and grated

2 scallions, chopped

3 ½ cups chicken or vegetable broth

3 cups cubed butternut squash

⅓ cup creamy peanut butter

2 or 3 tablespoons Thai red curry paste

1 tablespoon fish sauce

1, 14-oz can full-fat coconut milk

Juice of one lime

3 cups chopped kale

For garnish

¼ cup chopped fresh basil

⅓ cup roasted peanuts

Creating the Magic!

1. Make the rice. Combine coconut milk and 1 cup of water in a pot over medium heat. Bring to a boil, then add rice and salt. Stir to combine, then cover and reduce the heat to low. Cook for 30 to 40  minutes, until the liquid is absorbed. Fluff rice with a fork and set aside.

2. While the rice is cooking, make the soup. In a large pot, heat the olive oil over medium. When it shimmers, add garlic, ginger, and scallions. Cook for about 1 minute, until fragrant, being sure the garlic doesn’t burn. Slowly add the broth and the squash. Bring the soup to a boil, then cover and simmer for 15 to 20 minutes, or until the squash is tender. Remove from the heat and let the soup cool slightly.

3. Transfer the soup to a blender or food processor, and blend until completely smooth. Return the soup to the pot over medium heat. Add peanut butter, curry paste, fish sauce, coconut milk, and lime juice, and stir to combine. When the soup is smooth and creamy, add the kale and cook for an additional 8 minutes. 

4. To serve, divide the soup among four bowls and add a scoop of coconut rice to each. Garnish with basil and peanuts.