Currying flavour

Few ingredients shout autumn more than squash.

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Few ingredients shout autumn more than squash.


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There are dozens of varieties and they can keep for weeks stored in a cool place.

My personal favourite use for this fall staple is soup – and there are just so many optional ingredients that can be paired with this versatile gourd.

You can look to every corner of the globe for inspiration and end up with a different soup, every time.

I’m particularly fond of Thai curry paste, lemongrass and kaffir lime leaves.

All of these ingredients can be found in Asian specialty stores and some of the larger supermarkets carry these items.

Thai curry pastes come available in red, green and yellow varieties.

They are sold in small tins or larger plastic tubs. Once opened from the tin, the paste can be transferred to a smaller plastic container and refrigerated or frozen.

They all pack a good “punch” in terms of heat, so you can adjust the amount of paste to your own liking.

These pastes are a great way to add loads of flavour to many dishes – not just soups.

Both lemongrass and kaffir lime leaves freeze well if you end up with extra.

This comforting soup is an ideal starter on a cool evening. Leftovers freeze well.


(Serves 6-8)

4 tbsp. (50 ml) butter or vegetable oil

1 large cooking onion, diced

3 cloves garlic, minced

2 tsp. (10 ml) Thai green curry paste

6 cups peeled, (1.5L) cubed squash

1 large potato, peeled and diced

1/2 stalk of lemongrass, cut in half

6 kaffir lime leaves

4 cup (1 L) chicken or vegetable broth


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1 cup (250 ml) whipping cream or coconut milk

1/2 Juice of lime

1 tbsp. (15 ml) honey or maple syrup salt to taste

chopped cilantro for garnish

Melt butter in soup pot or Dutch oven over medium heat.

Add onion and garlic and cook until onion is soft and starting to turn light golden colour. Be careful not to burn garlic.

Add curry paste, squash, potato, lemongrass, kaffir lime leaves and broth and bring to boil. Reduce heat and simmer about 20 minutes. Remove lemongrass and kaffir leaves.

Stir in coconut milk.

Puree soup with immersion blender until smooth. If soup is too thick, add additional broth.

Stir in honey and lime juice.

Season with salt to taste.

Garnish with cilantro and serve.

Option: Garnish with a jumbo grilled shrimp.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Oct. 13, 2018. Enjoy!

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