I love the flavours of Thai cooking and this soup has a lot of them. Â It started off as a way for me to use the vast amounts of kale we have from our CSA farm share, but then it turned into a delicious combination of flavours and aromas.
One of the greatest mistakes that people make when creating soup is that they don’t allow enough time for the flavours to simmer. Â I cook my soups for longer than many ensuring a deep, rich combinations of flavours.
Curried Butternut Squash and Kale Soup
Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 cups sliced celery
1 tsp minced garlic
2 tsp finely minced ginger
4 cups of cubed butternut squash (or sweet potatoes)
2 cups of chopped apple
1 heaping tbsp of curry powder
1 tsp cinnamon
2 tsp salt
1.5 tbsp brown sugar
5 cups of water
Can of light coconut milk
2 tbsp smooth peanut butter
1 bunch of kale, deveined and finely chopped.
Directions:
In a medium-large pot, heat oil over medium high heat. Â Add onion and garlic and cook until onion is translucent. Â Add ginger, spices, salt, brown sugar, apples and butternut squash. Â Cook for a minute, stirring frequently.
Add water, cover and bring to a simmer. Â Cook for 1 hour on medium-low (simmer). Â In batches, transfer to blender to puree. Â Return to pot and add coconut milk and peanut butter. Â Bring to a low boil. Â Add kale and cook for another 5-10 minutes (until kale is tender)
Tips:
Ensure you do not put any of the stock of the Kale in the soup. Â It is bitter and requires more chewing than soup should. Â Stip the kale leaves off of the stock and cut up into fine strips. Â If you like your soup with a bit of spice, add 3-5 drops of Tabasco at the very end, just before serving.
This looks so good. I have a few squash left from my harvest. will have to try this out