About 6-8 servings
1-2 cloves of garlic, peeled & diced
1 medium yellow onion chopped
1 small red jalapeno pepper cleaned, chopped (no seeds)
2 tsp finely chopped fresh ginger
2 tsp red curry paste (more to taste)
2 tsp light brown sugar
1 medium butternut squash, peeled and cubed
2 cups of vegetable or chicken stock (low sodium)
1 (14 ounce) can coconut milk (low fat)
Salt, black pepper, cayenne pepper
Fresh cilantro (about a handful, chopped)
Juice from 2 lime wedges
In a large soup pot over medium heat, gently sauté vegetables in olive oil until tender, about 5 minutes. Stir in curry paste and brown sugar and cook additional 1 minute.
Stir in squash, broth and coconut milk and bring to boil. Reduce heat and add black pepper, cayenne pepper and salt to taste. Let mixture simmer for about 30 minutes or until squash is soft. Use a masher to remove lumps from soup (or put into a blender or food processor to puree).
Add cilantro and lime juice to soup prior to serving.
- 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.