Red Curry Squash Soup

A delicious and warming soup. 

15
Minutes
Preparation
60
Minutes
Cook
6
Total
Servings

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)