Butternut Squash Coconut Curry Soup
By: Gina Marie Barone
Published: Tuesday, April 6, 2010 - 8:36am

Ingredients




2 Tablespoons Olive Oil
1 White Onion, quartered
4 Cloves Garlic, peeled
1 medium Butternut Squash, peeled, cleaned & diced
2 quarts Stock, Vegetable or Chicken
1 Can Organic Coconut Milk, (not light)
1/4 tablespoon to 1Tbs Red Curry Paste
Salt and Agave Nectar, to taste
Chives and Plain Yogurt, to garnish

Preparation

1 Sweat onion and garlic in oil, stirring until tender. 5-10 minutes. Do not brown. 2 Stir in squash and stock, bring to a boil 3 Stir in coconut milk and curry paste 4 Reduce heat and simmer until squash is cooked, about 20 min. 5 Blend until smooth. 6 Strain the puree for a finer consistency, if desired. 7 Taste, add salt and agave nectar as needed

About


This recipe makes a large pot of soup, great for entertaining. You can cut the recipe in half to make less. Leftovers are great for lunch. Red Curry Paste is very spicy!!! Add the paste gradually to suit your taste. Some like it hot, I start with 1 Tbs. and add some Agave Nectar to balance the flavors.
You can garnish with chopped chives and plain yogurt if desired, but it's great without.
Recipe adapted from The Pie Ranch in  Pescadero, California.