Thai-spiced Pumpkin Soup
Ingredients
The squash
-
2
pieces
acorn squash or small winter squash
The base
-
3
tablespoons
unsalted butter
-
1
14-ounce can
coconut milk
-
1
teaspoon
red Thai curry paste
-
water
to desired consistency
-
2
teaspoons
fine grain sea salt
Instructions
- Preheat the oven to 375°F and prepare the baking sheet.
- Cut the squash in half or quarters, slather with butter, sprinkle with salt, and place skin side down on the baking sheet.
- Roast the squash for about an hour until tender.
- Once cool, scoop the flesh into a pot over medium-high heat.
- Add coconut milk and curry paste to the pot and bring to a simmer.
- Puree the mixture with a hand blender until thick.
- Gradually add water, pureeing between additions until the desired consistency is reached.
- Simmer again and adjust seasoning with salt and more curry paste if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
30mg
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