Red Curry Squash Soup

By KDHarmon

Ingredients

• 1 medium butternut squash, diced (about 4 cups)
• 4 tablespoons red curry paste
• 3 cups vegetable stock
• 1 cup coconut milk

Preparation

Step 1

Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12 to 15 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender, add the coconut milk, and process until smooth. Season to taste with salt and set aside.

Makes 4 servings.