This is a fabulous soup adapted from the “Cooking with the Seasons at Rancho La Puerta~Recipes from the World-Famous Spa” cookbook.
2 teaspoons olive oil
1 small butternut squash, peeled, seeded, and cubed (about 4 cups)
1 apple, cored, peeled, and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
1/2 stalk celery, finely chopped
1 tablespoon chopped fresh basil
2 teaspoons thai red curry paste (see note below~using this much is extremely hot)
4 cups basic vegetable stock (I use Trader Joe’s Organic Vegetable Broth)
2 cups water
1 tablespoon brown sugar
2 teaspoons sea salt, or more to taste
Garnish:
thinly sliced chives
thin strips of orange zest (optional)
1. In a 4 quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown. Add the curry paste and cook, stirring constantly, for 1 minute. Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
2. Cool for 30 minutes, then , in a blender or in the bowl of a food processor, puree until absolutely smooth.
3. Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and the orange zest, if desired.
Note:
Thai red curry paste is sold in small jars in the grocery store in the International section. It is very hot and spicy. I would start out trying a very little and taste for more heat if you like. I used a quarter of what the recipe calls for and it was still very peppery. This paste will keep for months in your refrigerator.
