Posting this here, and titling and tagging it, so I can find it again when people ask me about it:
First, take a butternut squash and bake it in the oven at about 400 for at least 30 minutes. This is so you can cut it up without breaking your knife.
In a soup pot, cook two-three pieces of bacon until crispy, and remove. Add one big or two small-medium leeks, cleaned and chopped (if you haven't cleaned a leek before, you may want to look up how to do it. It's easy but not particularly intuitive. Leeks are dirty, dirty vegetables.) You can also add chopped onion and/or garlic if you want.
While the leek is cooking, peel (with a potato peeler) the squash, and cut it into pieces, avoiding the nasty seedy part in the bottom. Put the pieces in with the leek, and fill the pot with chicken broth until just below the top layer of squash pieces. Add a couple of heaping spoonfuls of red curry paste, or whatever other seasoning you want. Wait until it starts to bubble, then turn down to low, and put the lid on. Stir it occasionally and cook for about 30 to 40 minutes. Add more broth if you need to.
When the squash is soft, take it off the fire and puree the soup with a stick blender or mixer until it's smooth. Add salt and pepper to taste, and a teaspoon of apple cider vinegar to brighten the flavor. Garnish with bacon.
Bacon-leek-butternut squash red curry soup
January 21st, 17:12