About 6-8 Servings
1 medium butternut squash, peeled and cubed
2 carrots, peeled and cut into chunks
1 medium onion, cut into chunks
1 celery rib, chopped
2-3 garlic cloves, minced
Salt and black pepper
2 cups of low sodium vegetable stock
1 (14-ounce) can low-fat coconut milk
2 teaspoons red curry paste
1 teaspoon ground cumin
½ inch fresh ginger peeled and diced or a pinch of dried ginger
Pinch of nutmeg
Preheat oven to 425 degrees. In a roasting pan combine squash, carrots, onion, celery and garlic. Drizzle 1 to 2 tablespoons of olive oil over the vegetables and toss to coat. Season liberally with pepper and salt. Roast until tender and brown, about 40 to 45 minutes.
Transfer the cooked vegetables to a large soup pot and add 2 cups of broth, coconut milk, red curry paste, cumin, ginger and nutmeg and bring to a boil. Reduce the heat to lower and simmer for 15 minutes. Remove from heat and let cool slightly.
Transfer soup to blend in small batches and puree on high speed until smooth and thick.
Return to soup pot and keep on low heat. If soup is thick add additional vegetable stock to achieve desired consistency.
Ladle into soup bowls and garnish with chives or Italian parsley.
Butternut squash is best in the fall when this vegetable comes into season.
When selecting, look for squash that has a deeper colored skin. That means the flesh inside is a beautiful deep color, the nutrients are at their peak and the flavor will be better.
Look for squash with a long neck – they’re easier to peel than ones with a short neck and large bulb. If you’re short on time, buy squash that’s already peeled and cubed.