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Thai Curried Butternut Squash: Submitted by: | Date Added: 1 Dec 2014
Listed in: Soup

2 Tablespoons coconut oil or olive oil
2 pounds butternut or kobocha squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1 medium yellow onion, chopped
4 garlic clocves, pressed or chopped
2 to 3 teaspoons Thai red curry paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier soup)
1 Tablespoon fresh lime juice
4 cups (32 ounces) vegetable broth
1/2 cup full fat acoconut milk for drizzling on tip
1/2 cup unsweetened coconut flakes
Handful fresh cilantro leaves, chopped

Cooking Instructions

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is simmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red peper flakes to skillet. Stir to combine.

2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutres.

3. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don't burn. Transfer coconut flakes to a bowl to cool.

4. Oned the squash mixturee is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat ald let it cool slightly. Working in batches transfer the contenst of the pan to a blender (do not fill your blender past the maximum fill line!) Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you puree the mixture until smooth. Transfer pureed soup to a serving bowl and repeat with remaining batches.

5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.

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