Rated 5 out of 5 based on 1 votes
- 1 x one butternut squash
- 3 Tbls thai red curry paste
- 1 cup coconut milk
- 1 cup chopped onion
- 1 cup vegetable stock
- 1 sprig thai basil
- 1/2 tspn salt
- 2 Tbls extra virgin olive oil
1. Heat the oven at 350 degree Fahrenheit.
2. Peel the butternut squash and dice the flesh into one inch squares.
3. Wrap a cookie sheet with heavy duty tin foil and place the cubes of squash on it.
4. Drizzle one tablespoon of olive oil on the cubes (mix with both your hands so that the oil covers all the sides of the squash pieces) and place it in the oven for 30 minutes.
5. After 15 minutes have passed open the oven and turn the cubes over and place them back in the oven.
6. While the squash is roasting in the oven, peel and dice the onion as finely as you can.
7. When the squash is roasted, take it out of the oven and set it aside to cool it down a little. In a large pot heat, heat a tablespoon of olive oil over low heat and add the diced onions to the pot.
8. Cook the onions for about 5-7 minutes or until they are translucent. Stir them frequently or they burn easily.
9. Open the can of red curry paste and add two level tablespoons of curry paste to the onions and stir.
10. Immediately after stirring the curry paste in the pot, add the roasted squash to the pot and stir again.
11. Add a cup of water to the squash and let it come to a boil.
12. Using a hand held blender, blend the squash to a soup like consistency.
13. Add the can of coconut milk and the vegetable/chicken stock to the pot and let them cook over medium heat for 5-7 minutes.
14. Serve the soup while it is piping hot with a sprig of fresh Thai basil and a drizzle of extra virgin olive oil on top.
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I have a pumpkin in my fridge and was not sure what to do with it — that soup sounds delicous — will going to cook it