Soup with an Asian Flare

Butternut squash has become my new favorite thing these days.  I love it roasted, mixed with pastas, in salads, and now I have a second soup recipe for this blog!  If you remember, I posted a butternut squash soup recipe back in September 2011 but this latest recipe is equally has good!  If you are in the mood for some Asian flare soup this is the recipe for you.

***  So, as I was typing the recipe out, I realized I made a big mistake.  Instead of 4 teaspoons of curry paste, I added about 3 huge spoonfuls thinking it said tablespoons.  Oops!  The flavor is tremendous so if you want to kick up the punch, feel free to add more curry paste.  It doesn't ruin it!

Curried Butternut Soup

1 (2 1/2 lb) butternut squash, peeled, seeded, and cubed

4 teaspoons canola oil, divided

salt

1 cup chopped onion

3 cups chicken stock (preferably with no-salt-added)

4 teaspoons red curry paste

1 1/2 tablespoons fresh lime juice

1 (13.5 oz) can coconut milk

fresh cilantro leaves

1.  Preheat oven to 450 degrees.

2.  Line a baking sheet with parchment paper.  Place squash on pan and drizzle with oil.  Sprinkle with 1/4 teaspoon salt and toss to coat evenly.  Bake at 450 degrees for 35 minutes or until golden and tender.

3.  Heat remaining oil in a large saucepan over medium heat.  Add onion, cook 5 minutes, stirring occasionally.  Add roasted squash, stock, and curry paste.  Sprinkle with remaining 1/2 teaspoon salt and bring to a boil.  Reduce heat and simmer for about 15 minutes.  Stir occasionally.

4.  Remove from heat.  Stir in lime juice and coconut milk.  Let stand for 15 minutes.  

5.  Blend mixture in a blender until smooth.  Top with cilantro. 

Bon appetit!!