It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Now that the hustle and bustle of the holidays is over, its time to take a deep breath and prepare for the year to come. But regardless of the date, we all need to eat. For me, the holidays are the ultimate cooking frenzy where my stove and oven seem to be running non-stop. So now, I am digging into my collection of simpler meals to feed my family. But simpler doesn’t need to mean less flavorful as this soup adapted from Cooking Light can attest to.
Using frozen pureed butternut squash makes this soup cook up in a flash. If you don’t have any on hand it is readily available in most grocery store freezer cases or you can cook some up yourself. (The soup will take longer to make if you take this route but you can cook up the squash earlier in the week so once Friday hits you are ready to go). The Asian flavors add a nice surprise to what appears as an ordinary squash soup but that is what makes this soup so special.
THAI BUTTERNUT SQUASH SOUP
1 tablespoon olive oil
1 large yellow onion, diced
1 tablespoon red curry paste
4 garlic cloves, crushed and minced
2 inch piece fresh ginger, peeled and minced
2 cups low-sodium chicken broth
2 teaspoons brown sugar
3 cups pureed butternut squash
1 14-ounce can coconut milk
2 teaspoons fish sauce
1/4 teaspoon salt
Juice of 1 lime
1/4 cup cilantro leaves, chopped (optional)
- Heat the oil in a soup pot set over medium-high heat.
- Add the onion and saute 3 minutes.
- Add the curry paste, garlic and ginger to the pot and saute for 45 seconds, stirring constantly.
- Add the broth, brown sugar, butternut squash, coconut milk, fish sauce and salt to the pot.
- Cover and bring to a boil; reduce the heat and simmer for 5 minutes, stirring frequently.
- Remove the pot from the heat and using an immersion blender, puree the soup until smooth.
- Add the lime juice to the soup, stir well and serve, topped with the cilantro leaves if using.