COCONUT CURRY AND SQUASH SOUP
1 Large butternut squash
1 Small onion diced
2 Cloves garlic chopped
1 Inch peeled and chopped ginger root1 Quart vegetable or chicken broth
1 Tbsp olive oil
2 Tbsp red curry paste
1 Cup coconut milk
*Garnish with toasted pumpkin seeds
In a large soup pot heat oil over medium heat, add onions
and squash. Cook for 4-5 minutes until onions are semi-
translucent, add garlic and ginger, cook for 1 minute or until
fragrant. Continue by adding curry paste and broth, bring to a
boil, then reduce to simmer. Cook for 20 minutes until
squash is soft. Blend with an immersion blender until smooth
or work in batches to puree soup in a blender (be sure to
cool slightly before blending for safety). Return soup to the
pot and add coconut milk. Reheat the soup on medium heat
for 5 to 10 minutes. Season with salt and pepper, and garnish
with toasted pumpkin seeds.
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