Roasted Curried Squash Soup
- 2 butternut squash (atleast 4 pounds), halved, seeds removed
- 2 T vegetable oil
- 2 T unsalted butter
- 1 large onion
- 3 garlic cloves, minced
- 1 quart chicken or vegetalbe stock
- Salt and pepper
- 2 T Thai red curry past
- 1 15 ounce can unsweetened coconut milk
- Juice of 1 to 2 limes
- Bean sprouts, fresh cilantro, Thai basil or mint for garnish (optional)
Preheat oven to 350 degrees. Place the squash halves, cut side down, on a large baking sheet lined with parchment paper. Roast for 45 minutes or until very soft to the touch.
Heat the oil in a skillet. Add butter, then add the onion and garlic and cook until soft but not browned.
Scoop the flesh from the squash, place with the onion mixture in a blender or food processor and puree, adding a little stock if necessary. Add to pot and add remaining stock. Bring to a boil and cook for 5 minutes.
Take half the soup and set aside-it freezes very well and can be served with cream fraiche, yougurt, or sour cream. Combine the rest of the soup with the curry past, coconut milk and lime juice and simmer for 10 minutes. Garnish with herbs.