Coconut Curry Squash Soup and a Watermelon Radish
Squash-a-palooza is still happening here at my house. I roasted a butternut, delicata and a spaghetti squash today. I am almost caught up on squash. It is the first time in weeks that my counter has not had any type of squash on it. I’m feeling a little squashed out, if ya know what I mean.
At any rate, today’s tasty recipe includes the butternut and delicata squash puree and the original recipe can be found HERE.
My version is more like this:
2 large squash (5 pounds total)—halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 tablespoon thyme
1 teaspoon curry powder
3 cups chicken stock
1 16oz can unsweetened coconut milk
- Preheat the oven to 350°. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces.
- Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
- Add the cooked squash, water, coconut milk and thyme. Simmer over moderately low heat for 15 minutes. Blend with immersion blender to desired smoothness or consistency.
- Viola — serve with a crusty bread for dipping!
This soup is pretty heavy in my opinion so I wanted something light like a salad to go with it. Originally, I thought I would just do a regular green salad but then I remembered that I still had some pomegranate to go with a little bit of feta cheese. AND, bonus, I had a watermelon radish.
Until now, I had never seen a watermelon radish but I could not resist when I found one at Whole Foods the other day. It is beautiful.
What does it taste like? Well, buckle your seat belts, it does not taste like watermelon. It is a very strong radish actually, which I like. But, if you are not necessarily a radish fan, this is not the one for you — pretty or not.
Have you ever had a watermelon radish?
I have never tried a watermelon radish, but that is just beautiful! I love a strong radish flavor, so I will definitely be on the lookout for that.
The soup looks delicous as well! I’m not a huge fan of coconut, but the curry/squash flavor combo sounds great.
November 12, 2012 at 9:54 am
The soup was good but … I’m not the biggest fan of that kind of soup in the first place. I think I just tried it to not waste the squash. Meh.
November 13, 2012 at 9:14 am
This type of soup usually isn’t my favorite either, but you inspired me to make my own version of it, so thank you! I turned out to be surprisingly good, although it may have helped that I added shrimp…
November 13, 2012 at 4:06 pm
Mmmm. I like shrimp!
November 13, 2012 at 5:33 pm
We love the watermelon radishes…but they are strong!
November 12, 2012 at 11:08 am
I like radishes A LOT. My husband, not so much.
November 13, 2012 at 9:14 am
Never tried a radish watermelon but that looks great!
November 13, 2012 at 8:28 am
The radish was stunningly beautiful. Really.
November 13, 2012 at 9:15 am
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A butternut, a delicata, and a spaghetti squash walk into an oven . . . .
I’ve got a quietly increasing pile of squash from the farm share in the corner of my breakfast nook. The temp stays around 55 so I’m hopeful that the squash will continue to be happy while I eat the more perishable stuff. One more week to go in my fall share.
The soup sounds delicious and the salad looks divine.
November 15, 2012 at 6:14 am
🙂 That’s what happened at my house! I really think you are going somewhere with that joke … we could have a “field” day with it. harrr harr harrr
November 15, 2012 at 7:13 am