Thai Acorn Squash Soup

This soup recipe had all of my favorite things, so I wasn't surprised when it turned out amazing. I made some chicken sausage stir-fry with spinach, garlic, onions, and sesame seeds on the side.


Adapted from 101 Cookbooks:

2 acorn squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can light coconut milk
about half a small container of red Thai curry paste
water
2 teaspoons salt

Preheat the oven to 375 degrees and place the oven racks in the middle.

Cut squash in half and slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the squash is cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender if needed (we didn't need to), you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt.

Serves seven.