Curried Squash Soup
1 butternut squash, about 3 pounds, seeded and quartered
2 shallots, sliced in half
3 garlic cloves
1 tablespoon olive oil
1 (14-ounce) can coconut milk
Zest of one lime
Juice from one lime
2 teaspoons fresh grated ginger
1 tablespoon red curry paste
1 cup (or more) vegetable broth
Preheat oven to 400F. Arrange squash, shallots and garlic on
baking dish; drizzle with oil. Cover with foil and roast 40 minutes. Scoop
flesh from squash and process with garlic and shallots in blender until smooth.
Blend in remaining five ingredients, along with enough broth to reach desired
consistency. Serve while still warm.
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