You can buy soup in the grocery store and I guess that would be all right. But making this soup would be nearly as easy and you would know exactly what was in it. No multi-character, unpronounceable list of ingredients here. In fact, hardly any ingredients at all.
This recipe comes from my cousin Margaret and is a snap to make. I tweaked her version a little bit by using coconut milk instead of chicken stock, but feel free to try it that way if you want.
Get a package of frozen squash.
And some Thai red curry paste.
And a can of coconut milk.
Defrost, melt and heat the squash in a saucepan.
When the squash is melted and warmed, add the coconut milk.
Stir in a heaping teaspoon of curry paste (and a half teaspoon of salt).
Croutons! I didn’t show you croutons. Don’t buy these at the grocery store either. Make your own by cubing some good white bread and frying the cubes in a pan with some melted butter.
Thai Squash Soup.
Thai Squash Soup
400g package frozen squash
14 ounce can coconut milk, shaken (before opening)
1 heaping teaspoon Thai red curry paste
1/2 teaspoon salt
Heat the frozen squash in a large saucepan over medium heat until melted.
Add coconut milk and heat through. Stir in red curry paste and salt.
Garnish with croutons and serve.