Serves 8 (serving size: about 3/4 cup soup, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons coconut, and 1/4 chile)
Photo: Johnny Autry; Styling: Cindy Barr
1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock (such as Swanson)
4 teaspoons red curry paste
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced
How to Make It
Preheat oven to 450°.
Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
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This recipe is a hit! Easy to make and delicious! I found cubed squash which made it even easier, but still it would not have been a big deal to cut it up myself. i followed the recipe a tee, leaving the cilantro and peeper garnish off. My husband and i LOVED this!!! Winner!
I think this may be my favorite squash soup ever. If you don't like squash soup, you won't magically like this, but if you do this is amazing. I just roasted the squash whole and peeled/chopped it after it had cook. I also have no idea how much my squash weighs, I just grabbed one on the smaller side. I omitted all of the toppings because I was making this to freeze and pack for lunches. It re-heats really well. I will definitely be making this again!!
We enjoyed this recipe, with the following modifications. We omitted the toasted coconut because it is not our taste. I prepared the soup with broth instead of stock, and substituted thinly sliced jalapeno pepper for the Thai red chili. Making this recipe I was able to use one of my favorite kitchen gadgets, the Cuisinart stick blender. When I make this again, I will probably re-warm the soup after adding the coconut milk (leaving the lime juice to add-in just prior to serving.)