DETV presents Reuben's Indian Kitchen - Season 2 Premiere

Watch the premiere of Season 2 of Reuben's Indian Kitchen now! Reuben is starting the season off with a bang and you won't want to miss a second of this episode. Reuben and his guest Andrew Cini from 'Soup Noodle Soup' will be making a Yellow Curry Butternut Squash Soup with a side of Masala French Toast for dipping🍲

Watch LIVE now and every Wednesday @11am right here on DETV and streaming on Facebook and YouTube!

Butternut squash curry soup:

For the Curry paste:
2 ea. Dried or fresh bird’s eye chilies
2 ea. Dried or fresh kaffir lime leaves
¼ bunch (40g) cilantro stems, chopped
1 ea.(300g) medium yellow onion, diced
1 ea. (25g) lemongrass, peeled, sliced
1 ea. (50g) ginger, peeled, diced
4 ea. (12.5g) garlic, peeled
2 Tbsp. (25g) ground turmeric
2 tsp. (10g) curry powder
1 tsp. (10g) shrimp paste
3 Tbsp. (50ml) neutral oil

For the Soup:
1x batch Curry paste
1 large or 2 medium butternut squash
1 tsp. (10g) shrimp paste
1 Tbsp. (25g) white miso
1.5 cans (21 oz.) (600 g) coconut milk 2 qt.
(2000g) chicken or vegetable stock, or water
1 round (56g) palm sugar
1 Tbsp. (20g) thin soy sauce
2 Tbsp. (35g) fish sauce
1 Tbsp. (25g) salt

Preheat the oven to 400°. Separate the bottom from the top of the squash. Large dice the top and rough chop the bottom, keeping them separate and reserve. In a heavy bottom stock pot, heat a small amount of oil. Add 500g of the Curry paste, the shrimp paste, and the miso and cook on medium high out. Continuously move the paste around the bottom of the pan and cook until it bubbles, about 5 min. Add the coconut milk and fully incorporate. Cook for 5 more minutes. Add the stock or water, fish sauce, palm sugar, soy sauce, salt, and the bottoms of the squash to the pot. Bring to a strong simmer, then reduce heat to low-medium and let simmer for 1.5 hours. Blend if you can, or vigorously whisk until the squash is incorporated into the broth. While the soup is cooking, toss the remaining diced squash with leftover curry paste and roast in the oven until the edges brown. Reserve.