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Thai Spiced Squash Soup

Preheat the oven to 375. Cut 2 small winter squash into halves (or quarters). Slather each piece with melted butter, sprinkle with salt and place on a baking sheet skin side down. Roast for about an hour or until squash is tender. When cool, scoop flesh into large pot over medium high heat. Add 1 - 14oz can of coconut milk and 1 tsp or more red Thai curry paste and bring to simmer. Remove from heat, puree with a hand blender or food processor and add water (or a light vegetable stock) one cup at a time to desired consistency. Return to simmer and add salt and more curry paste to taste. –thanks Melanie!
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