Soup for the Soul

Red Curry Butternut Squash and Apple Cider Soup

IMG_20140415_150546Chef Evan 1

Spring is finally upon us!  But if you live in the northern climates (i.e. upstate New York), you may be experiencing a bit of a cold snap this week.  To help keep our spirits up (and our bodies warm), our own Chef Evan Brown whipped up a batch of delicious Spicy Red Curry  Butternut Squash and Apple Cider soup at Cafe Ommegang this week!  This soup, both sweet and savory with a hint of spice, has been so popular this week, we couldn’t help but share the recipe for those of you not able to join us at the brewery.  Fortunately, it happens to pair well with a variety of our beers (particularly Witte and Rare Vos) as the soup’s fresh citrus, curry, and other spicy tropical notes match the spice in the beer while enhancing all of its refreshing qualities.  Enjoy this soup in any season and climate, and especially with your favourite Ommegang beer!

Red Curry Butternut Squash and Apple Cider Soup

Yield 4 servings

Ingredients:

1 butternut squash

1 shallot sliced

2 garlic clove sliced

1 apple cored and diced

1-2 T red curry paste (depending on how spicy you want it)

2 c fresh apple cider

1 13oz can coconut milk

1 T brown sugar

1 lime juiced

Fish sauce TT

Cilantro (for garnish)

Procedure:

1-      Cut stem end off of squash. Cut in half length wise and scoop out seeds with spoon. Put cleaned squash in a pan large and deep enough to hold squash and about one inch of water. Wrap pan with plastic wrap and then foil. Bake in a 350 degree oven until very tender (1-2 hours). Remove from oven let cool until the squash can be handled, and scoop meat of squash away from skin. Set aside.

2-      In a pot heat oil and sweat shallot, apple, and garlic clove. Once tender add curry paste and brown sugar. Cook for about 2 minutes until paste and sugar start to turn brown. Add coconut milk and apple cider. Stir and bring to a boil.

3-      Add squash and lime juice. Bring to a boil. Blend soup and adjust seasoning with fish sauce. Garnish with cilantro and serve.