1 small butternut squash
1 small onion, chopped
2 garlic cloves, minced
1-2 tsp fresh ginger, minced
3 carrots, chopped
1 tbsp coconut oil
1-2 tbsp red curry paste
1 cup canned coconut milk
2 cups low sodium chicken broth
Preheat the oven to 375. Slice the butternut squash in half, scoop out seeds and place face down in a baking dish. Cook until tender, approximately 35-45 minutes. Meanwhile, heat 1 tbsp coconut oil in a frying pan over medium heat, add onion, garlic, ginger and carrot, cook until tender. Stir in red curry paste. Set aside.
Once squash is done, scoop out 2 cups flesh, place in a blender. Add chicken broth, coconut milk and mixture from the frying pan (I had to do this in 2 parts to fit it all in my blender). Blend until smooth. Return to pot and heat through. Add salt and pepper to taste. Top soup with garnish of your choice, such as toasted crushed pecans, coconut, or cilantro. Makes 8 cups.
Nutritional Information (per serving)
Calories 107.7, Fat 7.4g (Saturated fat 6.2g), Cholesterol 0.0mg, Sodium 215.8mg, Potassium 323.9mg, Carbohydrates 9.7g, Fiber 2.2g, Protein 1.8g.