What's very exciting about this particular soup is that I finally got to use my immersion Cuisinart hand blender! It's fantastic. If you don't have one, get it! Or, you can use a blender, but it's so much more dangerous, and who wants to have an extra item to wash?
2 teaspoons olive oil
3 cups chopped butternut squash
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 large onion, peeled and diced
1 roasted poblano pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon red curry paste
salt and pepper to taste
boiling water or hot vegetable stock
1 can coconut milk
1. In a large soup pot heat olive oil over medium high heat. Add squash, potatoes, carrots, onion, pepper, garlic and curry paste. Saute, mixing occasionally for 15 minutes. Season with salt and pepper.
2. Add boiling water or stock to the pot, just enough to cover the vegetables. Bring the soup to a boil, lower the heat and simmer for 30 minutes or until the vegetables are completely tender.
Note: this is not where you want to keep your vegetables al dente. This is going to be a pureed soup. If your vegetables are not completely, thoroughly cooked, you'll have a very grainy and unappetizing texture to your soup - no silky, velvety deliciousness for you!
3. Turn off the heat. Take your immersion blender and puree the soup. Be careful not to lift up the blender while you're using it - if you do, you'll be sorry. Have you ever been splattered with hot soup? I hope not!
4. Once the soup is completely pureed, whisk in a can of coconut milk. If needed, gently reheat the soup, just don't bring it up to a boil again. Taste the soup! Adjust for salt and pepper and get your soup bowl ready!
I topped the soup with spicy sauteed shrimp.