Ingredients
- 1 pound acorn squash (2 acorn squash, pumpkins, or other small winter squash)
- 3 tablespoons unsalted butter (room temperature)
- 1 can (14 ounce) coconut milk
- 1 teaspoon curry paste (Red Thai curry paste, or more if you want more spice)
- Water
- Salt, or to taste
How to Make
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Step 1: Preheat the oven to 375 degrees F. Place the oven racks in the middle.
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Step 2: Carefully cut each squash/pumpkin into halves, or quarters. Slather each piece of squash with butter.
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Step 3: Sprinkle generously with salt, and place on a baking sheet skin sides down, and place in the oven.
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Step 4: Roast for about 1 hour, or until the squash is tender.
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Step 5: When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat.
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Step 6: Add the coconut milk and curry paste, and bring to a simmer. Remove from the heat, and puree with a hand blender. (You should have a very thick base at this point).
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Step 7: Add water 1 cup at a time pureeing between additions, until the soup is the consistency you prefer. A light vegetable stock would work as well.
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Step 8: Bring up to a simmer again, and add salt (and more curry paste if you like. I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy. Taste as you make additions).
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Step 9: Serve.
We hope you enjoy this recipe!
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