Tuesday, September 29, 2009

Winter Squash and Thai Basil Soup

A ridiculously large bunch of Thai Basil (with lovely purple flowers) arrived with my CSA take today. I was pretty clueless about what to do with it until I thought about the two types of winter squash which came in today, too, and remembered a pumpkin curry from Busaba Eathai in London.

I sautéed some garlic and shallots in sesame oil, butter, and olive oil, stirring in some green curry paste after a minute or so. I then coated a couple pounds of cubed squash in the mixture and then poured in enough veggie stock to cover it. Then I covered it (and simmered). After the squash was fork tender, I simmered for another 5 min and then got the boat motor going. I salted to taste and blended in some of the Thai basil.

Can't wait for tomorrow's leftovers!

Posted by ShoZu

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