Thai Inspired Squash and Mushroom Soup
Instructions:
- Here’s a spicy Thai curry soup with Western vegetables. Makes 6 servings
- 1 medium shallot, peeled and quartered
- One 11â„2-inch piece lemongrass, white part only, tough outer leaves removed, the remainder thinly sliced
- 1 garlic clove, quartered
- 1 cardamom pod
- 1â„2 teaspoon ground coriander
- 1â„2 teaspoon ground cumin
- 1â„2 teaspoon ground cinnamon
- 1â„4 teaspoon ground mace
- 1â„4 teaspoon turmeric
- 1â„4 teaspoon cayenne
- Two medium 11â„2-pound acorn squashes
- 2 tablespoons peanut oil
- 1 pound cremini or white button mushrooms, cleaned and cut into quarters
- 3 cups vegetable broth
- 12â„3 cups canned regular coconut milk or light coconut milk
- 1â„4 cup fish sauce
- 2 tablespoons packed light brown sugar
- 2 red bell peppers, cored, seeded, and cut into 1â„2-inch strips
- 5 scallions, cut into 1â„2-inch pieces
- 12 basil leaves
- Place the shallot, lemongrass, garlic, cardamom, coriander, cumin, cinnamon, mace, turmeric, and cayenne in a mini food processor; process until paste like and fairly smooth. Alternatively, thinly slice the shallot, mince the lemongrass, and crush the garlic; place these and the remaining spices in a mortar and grind them with the pestle until paste like.
- Cut the two squashes in half, scoop out the seeds, then lay the halves cut side down on a cutting board. Use a sharp knife to peel off the skin in long arcs, following the natural curve of the squash. Any small bits remaining can then be shaved off. Chop the flesh into 1â„2-inch pieces and set aside.
- Heat a large saucepan or pot over medium heat. Swirl in the peanut oil, then stir in the prepared spice mixture. Cook, stirring constantly, for 1 minute.
- Add the mushrooms and cook until they give off their liquid and it’s bubbling, stirring frequently, about 3 minutes.
- Stir in the broth, coconut milk, fish sauce, and brown sugar, scraping up any browned bits on the bottom of the pan.
- Bring the soup to a simmer, then stir in the squash and bell peppers. Cover, reduce the heat to very low, and simmer slowly, stirring occasionally, until the squash is fork-tender, about 25 minutes. Stir in the scallions and basil, cover, and set aside off the heat for 5 minutes.