Coconut Curry Squash Soup
This creamy soup is very thick and rich and can be thinned down with a little vegetable broth or light coconut milk. It also makes a tasty sauce for steamed veggies, rice, baked potatoes, etc.
Servings 4 - 1 cup servings
Ingredients
- 1 medium acorn squash
- 1 medium delecata squash
- 1 onion chopped small
- 1 shallot chopped small
- 4-5 cloves of roasted garlic or 3 fresh garlic cloves minced
- 1 Tablespoon olive oil
- 1/2 teaspoon curry powder
- 1 13.5 oz . can of light coconut milk
- 2 Tablespoons of red curry paste
- 1/2 cup vegetable broth
- a pinch of sugar
- salt to taste
Instructions
- Preheat your oven at 350 degree F
- Cut your squash in half, scoop out the seeds and place cut side down on a foil lined baking sheet
- Before baking, poke the squash with the sharp point of a knife in several places.
- When the squash is done, it will be easy to pierce with no resistance
- Scoop out the cooked squash and put in a bowl and set aside
- Saute the onions and shallots in olive oil over medium heat, adding a little salt
- Add water when the pan becomes dry to prevent burning the onions and shallots and continue cooking and adding more water as needed to cook the onions and shallots until soft
- When almost done, add the roasted or fresh garlic and cook for another 30 seconds to 1 minute
- Stir in the cooked squash and the curry powder, combine and cook together for a minute or so
- In another pan, heat the coconut milk and whisk in 2 Tablespoons red curry paste and a pinch of sugar and bring to a simmer on medium low - medium heat and simmer for about 5 minutes
- Combine squash mixture and hot coconut milk mixture in a blender and blend until smooth
- *This makes a very thick and creamy soup with a little spicy kick which is also good as a sauce
- For a thinner soup, add a little vegetable broth or light coconut milk when blending*