Ingredients

The following ingredients have 4 Servings
  • 1/2 large butternut squash ((4 cups, chopped))
  • 1 tablespoon olive oil + more for drizzling on squash
  • 1 1/2 cups chopped onion
  • 1 clove garlic (minced)
  • 2 1/2 teaspoons minced ginger
  • 15 oz. can coconut milk (full fat)
  • 4 oz. Thai red curry paste
  • 4 cups low sodium vegetable broth
  • 2 tablespoons  PB2 or peanut butter
  • cilantro and chopped peanuts for garnish
  • Salt and pepper

Instruction

  • Preheat oven to 400ᵒ.
  • Slice butternut squash in half. Remove seeds and stringy bits. Put one squash half on a baking sheet flesh side up. Drizzle olive oil on top. Roast at 400° for 40 minutes, or until fork-tender. After squash cools, peel skin off.
  • Heat tablespoon of olive oil in a large pot. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.
  • Add coconut milk, curry paste, vegetable broth, peanut butter, salt and pepper and cook about 10 minutes so flavors meld together.
  • In a blender, combine butternut squash and curry broth mixture. Mix until smooth. 
  • Return soup to the stove. Bring to a simmer to heat through.