red curry butternut squash soup

One of my favorite places to eat these days is Dragonfly in Truckee. It is on the pricey side, so it’s definitely a splurge and/or for a special occasion, but this place consistently serves up some of the best food I’ve ever eaten.

The last time we were there, the soup du jour was a red curry butternut squash soup, served with a goat cheese wonton. Needless to say, it was delicious, and we ate it carefully to remember the flavors so we could re-create it at home. What follows is a combination of a few different recipes I found. I didn’t want to use coconut milk because the flavor is so overpowering (and that flavor was definitely absent from the Dragonfly version), so I used silken tofu instead to add creaminess and protein. If you blend the soup with a stick blender at the end, you won’t be able to taste or see the tofu at all, and it will make the consistency of the soup perfect.

red curry butternut squash soup

one ~2 lb. butternut squash
1-2 T olive oil
2-3 T butter
one medium-sized onion, chopped
two medium-sized carrots, peeled and chopped
half an apple, peeled and chopped
two cloves of garlic, chopped
3-4 t red curry paste
2 t ground ginger
salt and pepper to taste
two bay leaves
two 14-oz. cans of chicken broth
8 oz. silken tofu, chopped/smooshed up

Cut the squash in half and brush the insides with olive oil. Place insides-down on a cookie sheet, and bake at 375 until tender (about an hour). Allow to cool slightly before scooping out insides. You’ll need about 3 cups of roasted squash.

Melt butter in a large soup pot, then sauté onion, carrots, apple, and garlic until tender (about 5 min). Add red curry paste, ginger, salt, and pepper. Mix well and cook for another few minutes.

Add chicken broth, squash, and bay leaves. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes.

Add tofu and mix well. Simmer uncovered for another 15 minutes.

Remove bay leaves. Purée soup well with stick blender until smooth, creamy, and delicious.

Serve topped with crumbled goat cheese and wonton strips — unless you are really ambitious and want to make your own goat cheese wontons. . .

Makes about 4 large (meal-sized) servings.


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