Curried Squash and Coconut Soup recipe
how to make Curried Squash and Coconut Soup
- 1 large sweet winter squash (acorn, butternut, delicata, kabocha, etc.), peeled and cut into smallish chunks
- 3 cans coconut milk
- 1 T. curry paste (red, green, or yellow - optional, but sure tastes good!)
- Fresh Thai basil leaves as a garnish (optional)
Simmer squash in 3 inches of boiling water until soft. Drain. Puree all or half of it (Iprefer half) in a blender. Return all squash to pan with coconut milk and curry paste. Heat slowly and thoroughly. Add salt to taste. Serve warm.
Note: 1) The curry paste makes it spicy, and your kids may not be on board.
Difficulty: Easy, Prep Time: 10 min, Cook Time: 20 min, Serves: 4