Need help w/butternut squash soup
Butternut squash virgin here.
I roasted about half a smallish one earlier this week - Thinking of trying to make soup with the rest but concerned I may be a little light on squash.
Could I throw a Rome apple in there to kind of extend it? Maybe grated? I also have some beautiful roasted red pepper but I thought apple would be better. No sweet potatoes in the house.
Also, this recipe calls for red curry paste and I have only green curry paste (purchased on impulse then I didn't know what to do with it). So at least I will finally get to use HALF A TABLESPOON! It's just for us so if it makes the color not as pretty it won't matter that much.
Oh and I don't have an immersion blended either!
Will this all work out okay or should I just try to do something else?
(Reminds me of those reviews on all recipes where they change almost everything about the recipe.)
I wouldn't make butternut squash soup without apples, or pears or peaches. Especially curried, I always think fruit. I'm not particular with the spices either, any kind of curry, plus if you have ginger that's nice. Use up your curry, why not? It's a match made in heaven. Half a spoonful sounds light to me.
Oh and I finally just got an immersion blender that works pretty well, but for the last 40 years I used my Waring blender. Just put a towel over the top before you turn it on and you're good to go.
Yes, to all of the above. It's super flexible, yk? I don't follow a specific recipe but kind of go with what I have on hand. I usually add in an apple and carrots, and I don't always use curry paste (or powder etc) ... but I don't think the green will make a huge difference (and I wouldn't care about the color, but that's just me ...)