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Ingredients
- 3 lb butternut squash
- 1/2 head whole garlic
- 1 tbsp vegetable oil
- 1 large onion, peeled, very coarsely chopped
- 2 tbsp peeled, minced ginger
- 1 stalk lemon grass or 2 thin strips of lemon or lime peel
- 3 cups chicken broth
- 3 tbsp light soy
- 1 to 1 1/2 tbsp red curry paste
- 2 tsp dark brown sugar
- 1 tin (398 ml) light coconut milk
Details
Servings 6
Preparation time 20mins
Cooking time 95mins
Preparation
Step 1
Preheat oven to 375 degrees F
Cut squash in half and scrape out seeds.
Place cut side down in a lightly oiled baking dish.
Brush 1/2 unpeeled garlic head with oil and tuck alongside.
Roast for 45 minutes until fork tender.
As squash is roasting, heat oil in large, deep saucepan.
Add onion and ginger and saute over medium-low heat about 7 minutes.
Cut lemon grash into 2" pieces and add (or citrus peel).
Stir in broth, soy, curry paste, and sugar.
When squash is tender, peel and slice fleshinto chuncks.
Add to broth along with garlic cloves popped out of skin.
Bring to a boil, cover, and simmer for 30 minutes.
Remove lemon grass.
Puree with handblender.
Whisk in coconut milk and heat through.
Garnish with peanuts, cilantro, and lime zest
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