Photo by Fotolia/ManEtli
This soup gives you the perfect balance of sweet and spicy. It is everything we love about curry.
Ingredients
- 1 large butternut squash or pie pumpkin, about 2 pounds
- 1 tablespoon coconut oil
- 1 cup onion, minced
- 1 tablespoon freshly grated ginger
- 2 cloves garlic
- 1-2 teaspoons Thai Red Curry paste, more if you like it hotter
- 6 kaffir lime leaves, middle vein removed and torn into pieces
- 4 cups vegetable broth or stock
- 1 (13-14 ounce) can unsweetened coconut milk
- 1 teaspoon kosher salt
- 2 tablespoons freshly squeezed lime juice
- Toasted coconut for garnish (optional)
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the squash in half lengthwise, remove seeds.
- Brush squash with oil, place cut side down on a baking sheet.
- Roast for 45 minutes or until very tender.
- Cool and scoop the flesh out of the peel using a spoon.
- In a heavy bottomed pot, heat the oil over medium heat.
- Add the onion, ginger and garlic and sauté until softened, about 3 minutes.
- Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma.
- Stir in the broth, coconut milk, salt, pumpkin puree and shredded lime leaves.
- Simmer for 15 minutes. Remove from heat and stir in the lime juice.
- Puree soup with a hand mixer or in a blender.
- Garnish with unsweetened coconut toasted at 400 degrees for 2-3 minutes, or until golden brown.
