The classic part, Butternut Squash Soup. It's hearty recipe but with a dynamic Thai twist that'll keep your tastebuds turning! Winnie Stein, who wrote the cookbook, Moosewood Restaurant Favorites told Tonia's Kitchen she cuts, peels and coarsely chops one butternut squash. Winnie also sautés onions and cloves and then adds them to a soup pot along with fresh ginger. Cook that altogether in the soup pot along with curry paste and add the squash, along with three cups of water. Bring it to a boil and then reduce the heat and simmer until the squash is tender. Take a lime and zest and juice it, then add small amounts of both the zest and juice to the pot and stir in a half a can of coconut milk. Winnie then takes a food processor and purees the contents of the soup pot, then adds them back to the pot and reheats the mix. One final step, stir in spinach and cilantro. The soup, an American classic, with that Thai twist that was promised.
