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Curried Squash Soup with Red Curry

http://thewoksoflife.com/2017/10/curried-squash-soup/
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Thai
Servings 6 bowl

Ingredients
  

  • 2 Butternut squash peeled, de-seeded, and cut into 1-inch chunks
  • Salt & pepper
  • Olive oil
  • 3-5 cups Hot chicken or vegetable stock depending on whether you like your soup thick or thin
  • 3 tbsp Red curry paste
  • 1 cup Coconut milk
  • 1 tsp Salt
  • 1 Lime cut into wedges for serving
  • Fresh cilantro chopped for garnish
  • Red chilies for garnish (optional)

Instructions
 

  • Preheat your oven to 400F.
  • Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil.
  • Roast the squash at 400F for 50 minutes.
  • When the squash is tender and lightly crisped at the edges, you’re ready to make your soup. To your blender, and add the squash, half the broth, the curry paste, coconut milk, and salt. Blend until smooth. As you’re blending, you can add more chicken broth until you reach the fill line. You may also need to tap the blender pitcher on the counter to get any air bubbles out.
  • Pour the soup out into a pot or soup crock for serving, and stir in the remainder of your stock if need be.
  • DONE!
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