Red Curry Squash Soup
A delicious and warming soup.
Ingredients
- 2 small pumpkins or 2 acorn squash
- 3 tbs butter, softened
- 1 14oz can coconut milk
- 1 tsp red Thai curry paste
- 2 tsp fine grain sea salt
- 2 cups vegetable stock or water
Directions
1. Preheat oven to 400°F
2. Cut pumpkin or squash into halves, scoop out seeds. Rub with butter and sprinkle generously with salt. Place on a baking sheet skin side down. Place in oven and roast for 40-60 minutes or until tender
3. Scoop roasted pumpkin or squash into a large pot over medium high heat
4. Add coconut milk and curry paste. Mash to combine
5. Add vegetable stock/water 1 cup at a time, pureeing between additions until soup is desired consistency
6. Simmer. Add salt and more curry paste to taste
7. Top with roasted pumpkin seeds (optional)