Ingredients
- 1 medium butternut squash
- 1 small onion, peeled and roughly chopped
- 3 garlic cloves, peeled
- 1 to 2 tbsp red curry paste
- 1 1/2 cups broth or water
- 1 can (14 oz) coconut milk
- Olive oil, salt, and pepper
- White beans (optional, for extra protein)
Instructions
- Preheat the oven to 400 degrees F. Wash the squash and place it on a large sheet of foil along with the peeled, roughly chopped onion and the peeled garlic cloves.
- Drizzle everything with a little olive oil, salt, and pepper, then wrap tightly in the foil.
- Bake for 1 hour at 400 degrees F, until the squash is very tender.
- Remove from the oven, cut off the ends, slice in half, and scoop out the seeds. Add the flesh to a blender (leave the skin on or gently peel it off).
- Add the broth and red curry paste to the blender and blend until smooth.
- Pour into a pot and bring to a boil, then add the coconut milk and simmer for 5 to 10 minutes.
- Serve with garlic bread or grilled cheese croutons.
Notes
- Add a can of drained white beans (blend them right in) for extra protein, though it is perfect as is.
- Use 1 tablespoon of red curry paste for a milder soup or 2 for more flavor and heat.
- Light coconut milk lightens it up. This makes a lovely starter for a dinner party.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gFiber: 5g