A velvety smooth, bright orange soup with a warm, spicy undertone from aromatic red curry paste.
5.75 OZ / 165 G onions
2 EA garlic cloves
2 TBSP red curry paste
2 TBSP coconut oil
28 OZ / 800 G butternut squash
1 TSP brown sugar
1 TSP fine sea salt
0.5 TSP black pepper
24.75 OZ / 700 ML vegetable stock
7 OZ / 200 ML canned coconut milk
lime juice to taste
chopped cilantro, for garnish
Cut onion into quarters, then peel and cut out the root end.
Peel the garlic cloves.
Add onion and garlic to mixing bowl and chop for 6 seconds / speed 5.
Scrape down the sides of the mixing bowl.
Add curry paste and coconut oil to the mixing bowl and sauté for 6 minutes / 250°F|120°C / speed 1.
Cut off stem end and bottom end of the squash, then cut the straight part of the squash from the bulbous part.
Peel the squash with a y-shaped vegetable peeler.
Cut the bulbous part in half and scoop out seeds with a spoon.
Cut the squash into 2cm (¾-inch) pieces.
Add butternut squash, sugar, salt, pepper, and stock to the mixing bowl.
Simmer for 30 minutes / 220°F|105°C / speed 1.
Purée for 30 seconds / speed 8.
Add the coconut milk to the mixing bowl and cook for 5 minutes / 220°F|105°C / speed 1.
Stir in lime juice to taste.
Ladle soup into bowls and garnish with cilantro.
Enjoy your meal!
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