Our winter weather is now upon us. We have not had any snow yet, but the nights are frosty, windy and downright freezing! This flavorful soup warms the soul…with just a touch of “heat”. If you like lots of heat, increase the amount of Thai curry paste to your liking.
3 1/2 to 4 cups butternut squash, peeled and cut into 1 inch pieces
5 large peeled garlic cloves
Extra Virgin Olive Oil
salt and pepper
3 carrots, roughly chopped
1 stalk of celery, chopped
1 large onion, roughly chopped
1 inch piece of fresh ginger – minced
3 tsp. Thai red curry paste
2 1/2 cups chicken or turkey stock
1 400ml can of coconut milk
a big handful of fresh cilantro, minced
juice of 1/2 a large lime
Preheat the oven to 350 degrees. Add the butternut squash and garlic to a roasting pan, drizzle lightly with EVOO, and season with salt and pepper. Bake for 30 minutes, then toss and continue to bake for another 30 minutes.
Blend in a food processor or use an immersion blender until smooth, then add in the fresh lime juice and cilantro.
A warming soup for those cold winter nights – yum!