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Thai squash soup and curried mushroom garnish
2022-09-07
https://www.metro.ca/userfiles/image/recipes/potage-thai-courge-garniture-champignons-cari-11996.jpg
PT30M
PT50M
PT1H20M
Red curry paste oil:In a small bowl, using a whisk, mix all ingredients well. Set aside.Grilled vegetables and apples:Preheat oven to 425°F and place rack in center. Line a cookie sheet with parchment paper.Place vegetables on baking sheet and brush generously with red curry paste oil mixture.Bake for 30 minutes. Add apples and continue baking for another 20 minutes. Let cool on a rack.Remove onion skins and place flesh in blender. Remove flesh from squash and place in blender with carrots and apples. Add some of the broth and coconut milk and blend until smooth. Pour into a pot and add the rest of the broth. Mix well and add more broth if needed. Adjust seasoning if necessary.Curried mushrooms:In a non-stick or cast iron skillet, over medium-high heat, sauté mushrooms with curry powder and salt in oil for a few minutes, until golden. Add garlic and cook for another 30 seconds, stirring.Assemble:Serve soup in bowls and drizzle with coconut milk and olive oil. Top with curried mushrooms and sprinkle with pumpkin seeds.Source: K pour Katrine
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red curry paste oil:
1/3 cup (80 mL) Olive oil
1 tablespoon (15 mL) gluten free red curry paste
1 tablespoon (15 mL) finely grated fresh ginger
1/2 teaspoon (2,5 mL) turmeric
1/4 teaspoon (1,25 mL) cumin
1 teaspoon (5 ml) coriander seeds, crushed
1/2 teaspoon (2,5 mL) Salt
Grilled Vegetables and apples:
3 1/2 lbs 2 unpeeled acorn squash, halved and cored
5 unpeeled carrots, cut in half lenfthwise
1 large unpeeled red onion, cut in 4
2 unpeeled apple, cut in half
4 cups (1 L) hot Irresistibles organic vegetable or chicken broth
1 cup (250 mL) coconut milk, well stirred
Curried mushrooms:
2 tablespoons (30 mL) Irresistibles organic olive oil
2-3 cups (220 g) Mushrooms of your choice
1 clove garlic, minced
1/2 teaspoon (2,5 ml) curry powder
1/4 teaspoon (1,25 mL) Salt
Toppings:
toasted pumpkin seeds
dash of coconut milk
drizzle of Olive oil
Thai squash soup and curried mushroom garnish
8
accompaniments
0:30
Preparation
0:50
COOKING
1:20
TOTAL TIME
Ingredients
-
red curry paste oil:
-
1/3 cup
(80 mL)Olive oil
-
1 tablespoon
(15 mL)gluten free red curry paste
-
1 tablespoon
(15 mL)finely grated fresh ginger
-
1/2 teaspoon
(2,5 mL)turmeric
-
1/4 teaspoon
(1,25 mL)cumin
-
1 teaspoon
(5 ml)coriander seeds, crushed
-
1/2 teaspoon
(2,5 mL)Salt
-
Grilled Vegetables and apples:
-
3 1/2 lbs
2 unpeeled acorn squash, halved and cored
-
5
unpeeled carrots, cut in half lenfthwise
-
1
large unpeeled red onion, cut in 4
-
2
unpeeled apple, cut in half
-
4 cups
(1 L)hot Irresistibles organic vegetable or chicken broth
-
1 cup
(250 mL)coconut milk, well stirred
-
Curried mushrooms:
-
2 tablespoons
(30 mL)Irresistibles organic olive oil
-
2-3 cups
(220 g)Mushrooms of your choice
-
1
clove garlic, minced
-
1/2 teaspoon
(2,5 ml)curry powder
-
1/4 teaspoon
(1,25 mL)Salt
-
Toppings:
-
toasted pumpkin seeds
-
dash of coconut milk
-
drizzle of Olive oil
Preparation
Red curry paste oil:
In a small bowl, using a whisk, mix all ingredients well. Set aside.
Grilled vegetables and apples:
Preheat oven to 425°F and place rack in center. Line a cookie sheet with parchment paper.
Place vegetables on baking sheet and brush generously with red curry paste oil mixture.
Bake for 30 minutes. Add apples and continue baking for another 20 minutes. Let cool on a rack.
Remove onion skins and place flesh in blender. Remove flesh from squash and place in blender with carrots and apples. Add some of the broth and coconut milk and blend until smooth. Pour into a pot and add the rest of the broth. Mix well and add more broth if needed. Adjust seasoning if necessary.
Curried mushrooms:
In a non-stick or cast iron skillet, over medium-high heat, sauté mushrooms with curry powder and salt in oil for a few minutes, until golden. Add garlic and cook for another 30 seconds, stirring.
Assemble:
Serve soup in bowls and drizzle with coconut milk and olive oil. Top with curried mushrooms and sprinkle with pumpkin seeds.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
