Wednesday, November 25, 2009

Thanksgiving Extravaganza: The Soup

Again, another traditional Thanksgiving ingredient done a slightly different way to keep it interesting, yet not freak people out: Thai-style butternut squash soup, care of Mark Bittman, The Minimalist.
Bittman advertised this soup as one of his make-ahead Thanksgiving sides, and while I didn't make it all ahead, I definitely did the time-consuming butternut chopping ahead. Super easy and really tasty... people seemed to like it, and the leftovers were good for lunch today!
Bittman's recipe read: "Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts."
I did pretty much just that: equal parts ginger, garlic and chilis (about 3 TBS each), 2 butternut squashes, 2 cans of coconut milk, about 1- 1.5 C veggie broth, plus salt and white pepper. I squirted in some Sriracha at the end because I decided it wasn't quite spicy enough. I bet this would benefit from some fish sauce, but I left it out because of the vegetarians at the table. The garnishes are key though. Lots of lime!

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