Makes 4-6 bowls of soup
Adapted only a little from 101cookbooks
2 squash– I used an acorn & a butternut squash
Drizzle of olive oil & pinch of salt for squash while baking
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
Roast squash in oven at 400 degrees until you can stick a fork through the flesh without resistance. In my oven, this is about 30 to 40 minutes. Scoop squash from the peel & toss into blender. Add water & some of the coconut milk to the blender. Blend until smooth. Add the blended mix to soup pot. Add rest of coconut milk (if any) and red curry paste to taste. Heat through & enjoy!
This soup was great last week when I was sick. It spicy enough to clear the sinuses a little, thick enough to fill you up, but not too heavy that it is unappetizing when you aren’t at 100 percent. And it keeps well for lunch the next day. Yum!
Notes: First, the squash can be roasted & kept with or without skin in the fridge for a few days. Second, if you have an immersion blender this soup is even easier. Scoop squash directly into soup pan, add liquids, & blend away.