For my gardening project this year, I was most excited about growing butternut squash. Even after countless tramplings by the dogs, the resilient plant produced more squash than I knew what to do with. I found this gem of a recipe last year before our white elephant xmas party, so this year, I'm whipping it up with my very own squash! I also add honey and garlic to taste. Enjoy!
Ingredients
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1
(2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
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4 teaspoons
canola oil, divided
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3/4 teaspoon
kosher salt, divided
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1 cup
chopped onion
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3 cups
no-salt-added chicken stock (such as Swanson)
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4 teaspoons
red curry paste
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1 1/2 tablespoons
fresh lime juice
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1
(13.5-ounce) can light coconut milk
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1/4 cup
cilantro leaves
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1/4 cup
flaked unsweetened coconut, toasted
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2
small Thai red chiles, thinly sliced
Preparation
- Preheat oven to 450°.
- Line a rimmed baking sheet with parchment paper. Place squash in a
bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon
salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
- Heat the remaining 1 teaspoon oil in a large saucepan over medium
heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally.
Add squash mixture, stock, and curry paste. Sprinkle with the remaining
1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15
minutes, stirring occasionally. Remove from heat; stir in lime juice and
coconut milk. Let stand for 15 minutes.
- Place half of squash mixture in a blender, and blend until
smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8
bowls, and top evenly with cilantro, coconut, and chile slices.
