From the December 2012 issue of Cooking Light'
- 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
- 4 teaspoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 cup chopped onion
- 3 cups no-salt-added chicken stock
- 4 teaspoons red curry paste
- 1 1/2 tablespoons fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup flaked unsweetened coconut, toasted
- 2 small Thai red chiles, thinly sliced
1. Preheat oven to 450°.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
We served ours with some garlic naan bread, but any fresh bread would suffice. We substituted chicken stock with smoked turkey stock.
Make it Vegan/ Vegetarian! Swap chicken stock for vegetable broth.