Right now, I’m sipping hot coffee, and it’s like 90F outside. I have a tank top on and I’m about to bring the fan out of its very short retirement in the garage.
This Coconut Mango Green Curry Butternut Squash Soup (try saying that in one breath) is good all year long. However, squashes are in season and I bought a Costco size tray of precut organic butternut squash (I do not enjoy peeling and cutting those monsters.)
It doesn’t look like fall weather is upon us anytime soon. So let’s just pretend it’s fall in Southern California and make some soup!
100% good for you ingredients. Coconut oil, butternut squash, mango, and coconut milk. The mango brings even more the sweetness of the butternut squash and adds texture to the soup. I added Sriracha to my serving to save the kids from the heat, but a teaspoon or two can be added to the recipe. I also added some of the last green leaves of thai basil from my almost dead herb garden. [sigh]
1 2lb. tray of precut butternut squash (got it @ Costco) OR 4 cups butternut squash, peeled, seeded, and cut into cubes
2 cups of mango chunks (fresh or frozen)
1 (15-ounce) can whole coconut milk (can be sub. for light)
1 teaspoon salt
½ teaspoon Sriracha (optional)
3 or 4 Thai basil leaves (optional)
Start by reserving the frozen mango (if using frozen) and letting it thaw while you work on the soup.
Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute about 3 minutes.
Add in the raw butternut squash cubes, pour in the broth, and add the curry paste plus salt stirring to combine. Cook for 3 more minutes, stirring often. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
Add the mango to the soup. Use a handheld mixer to blend the soup directly in the pot or pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat.
Before serving, remove from heat and mix in the coconut milk slowly. Mix well. Pour into bowls and top with some Sriracha sauce.
The coconut milk is added last, after the soup has been blended. That way you can control the thickness of the soup.
I first remember tasting Baba Ganoush when I was about 7-years-old. Our neighbors in Brazil had Syrian roots and they were pretty much responsible for my first taste of Middle Eastern food. Birthday parties in their home were, in one word, scrumptious. Best of both countries. Baba Ganoush, Hummus, mini Kibbees, Dolmas, Brigadeiros (Brazilian chocolate fudge bites), and coxinhas (Brazilian chicken fried dumpling.)
I don’t think I tasted Baba Ganoush again until I moved to the States. Every time I eat Baba Ganoush I go back to my neighbors Claudia and Andreia’s birthday parties and Sunday suppers. I see their dad, Senhor Luis, in the kitchen mixing some Za’tar and proclaiming I would never taste anything like it.
I wish I could share this Baba Ganoush with Senhor Luis and tell him “thank you” for the delicious memories.
THE DEAL: I used 4 small eggplants (2 Casper and 2 Szechwan) from our garden for this recipe. It was the perfect amount and use for our fresh picked eggplants.
Roast the eggplant and garlic with the skin on. I dressed the eggplant slices with Trader Joe’s Pacific Smoked Salt and black pepper for extra flavor.
Add all the ingredients to the food processor. Since the eggplants were so tender I didn’t remove the skin. I used pure Tahini sauce and I needed to add a little water to the final mixture to thin it out a bit.
4 small Chinese eggplants or 1 medium regular eggplant
4-6 garlic cloves, peel on
3-4 tablespoons fresh lemon juice according to taste
¼ cup tahini sauce
½ teaspoon salt plus extra depending on size of eggplants
2 tablespoons of olive oil plus some extra for drizzling
Pinch of paprika for garnishing
Preheat the oven to 400°F. Slice eggplants in small pieces. In a bowl, toss eggplant slices with salt and 1 tbsp of olive oil. Place it on a baking sheet along with the unpeeled garlic. Roast until tender, 30-40 minutes. Remove the eggplant and garlic from the oven and allow to cool for 10 minutes before removing the garlic peel.
Place the eggplant, garlic, tahini and lemon juice in a food processor and process until fairly smooth. Add the olive oil and salt and process it briefly. Scrape the mixture into a bowl, taste and add more lemon juice or salt to taste.
With the back of a spoon, make a swirl in the top of the baba ganoush, drizzle olive oil in the swirl grooves, and sprinkle with paprika.