Recipe | Red Curry Coconut Squash Soup

This past weekend, I happened to throw a few ingredients into a stock pot to make squash soup and it was voted by family to be delicious.

Ingredients

1 large butternut squash halved, or 2 small ones, also halved

*** I baked the squash halves facing down in a baking pan in a 350 degree Fahrenheit oven for 1 hour to prep for this soup. I did this two days before I actually made the soup, scooped the seeds out to discard, and stored the baked squash in the fridge in an airtight container until I was ready to use it. While you could do this step on the same day as making the soup, I wanted to take advantage of the fact that I was in the kitchen for a long time one day and prepped as many things as I could!)***

1 400mL can of coconut milk (I used Thai Kitchen brand).

1 packet of deSiam Red Curry paste (equivalent to 1 tbsp of red curry paste)

3 cups of water

4 tbsp brown sugar (I think this is why the kids liked it!)

1/2 two tsps garlic powder

1/2 tsp sea salt

Directions

Using a large stock pot (I love my bright blue Le Creuset one), add all the ingredients and bring to a slow boil, stirring often. Once it reaches a slow bubbling boil for about 10 minutes, reduce the heat to medium low and stir frequently for 20 minutes.

Once cooked, you can either let it cool completely before pureeing it in a blender and store in the fridge or freezer for later use. Or you can blend it up in small batches and serve directly for a meal.

Serving Suggestions: As an appetizer, a lunch, or dinner paired with crusty bread, cheeses, nuts, dried fruit, fresh fruit. So many things go with this delicious, sweet soup!

Love, Claire