Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash
  • 1 cup coconut milk
  • 1-2 teaspoons Thai red curry paste (depending on taste)
  • 1 cup low sodium vegetable broth
  • sea salt (to taste)
  • toasted pumpkin seeds
  • pumpkin seed oil (just a drizzle)

Instruction

  • Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool.
  • Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor.
  • Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.
  • Garnish with soup with pumpkin seeds and a drizzle of pumpkin seed oil, if desired