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Butternut Squash in Fresh Green Curry
Real Vegetarian Thai, Nancie McDermott
This flavorful soup was served at a retreat at Great Vow Monastery. You'll love the color ---it's an unusual bright green, and when you stir in the cubes of orange squash, the effect is quite beautiful!
680 g 1 & 1/2 lb. butternut cubes (4 & 1/2 c.)
1/2 to 1 lb. firm tofu, pressed and cubed
22 ml1 & 1/2 T. peeled sliced ginger
2 pasilla peppers, seeded & quartered
30 ml2 T. minced onion
120 ml1/2 c. cilantro
30 ml2 T. water
340 g12 oz. coconut milk
5 ml1 tsp. sugar
5 ml1 tsp. salt
120 ml1/2 c. basil strips or pesto
120 ml1/2 c. water
Combine in a processor to make a paste: ginger, pasilla peppers, onion, cilantro and 2 T. water. Place half of the coconut milk in a pot over medium heat and heat 3 minutes. Add the curry paste and heat 2 minutes. Add remaining coconut milk, 1/2 c. water, sugar, salt, and butternut squash. Bring to a boil, then reduce heat and cook about 15 minutes until squash is done. Add tofu. Garnish with basil.