Rain is in the forecast for our weekend, so what better meal to make then some delicious creamy soup? We want to get every bit of use out of winter squash before they go out of season. This recipe is simple (only 4 ingredients and that includes water!), nutrient packed and delicious. My husband even raved about it and soup is generally not a meal he raves about!
2 medium sized butternut squash (or any winter squash)
2 cups coconut milk
1-2 teaspoons red thai curry paste (more if you want an even bigger kick)
1/2 cup water
salt and pepper to taste
Preheat oven to 425 degrees. Place the squash on a baking sheet (no need to cut or prick, you can just roast them whole which makes cutting a lot easier later on!). Roast squash for 60 minutes or until it is tender. Cut squash is half and let cool and then spoon everything out (except the seeds) into a blender. Add other ingredients and then blend until smooth and creamy. Add water to thin if you'd like. Heat over stove top, serve and enjoy! We love to eat it with whole wheat toast or a margherita grilled cheese (whole wheat bread, mozarella, tomato and basil).