curry butternut squash soup.

It has been really cold here so I've had to venture out of my norms for new soup recipes and we got some new yellow curry that I can't seem to cook without these days!  I'm also trying to watch our budget while enjoying the best ingredients - organic whenever possible, which is a challenge at best!  Dave makes fun of me for roasting the seeds when there are so few but they are so good I can't throw them away!

Ingredients (serves 6-8 small bowls):

-Butternut Squash, 2-3 pounds

-Garlic (use to your preference)

-2 tablespoons olive oil

-1 can Coconut milk

-3 cups Vegetable (or Chicken) broth

-1/2 tablespoon Yellow Curry paste

-Salt and Pepper

-Plain Greek Yogurt (for garnish)

-Cilantro (for garnish)

Directions:

-  Preheat oven to 350 degrees.  Cut butternut squash in half, remove seeds and pulp (save seeds for later) and transfer to rimmed cookie sheet.

-  Brush approximately 1 tablespoon olive oil to each half of butternut squash.  Sprinkle with salt and pepper, add sliced garlic if desired.  Now I always leave the "flesh" of the squash facing up, it's a matter of preference.  I think it tastes more roasted than steamed when facing them down on the cookie sheet.  Bake for 45-60 minutes, until you can easily poke with a fork.

-  Allow squash to cool.  Once cool, scoop flesh  into a blender and add coconut milk.  Puree.  

-  In soup pan, add 1 cup broth and bring to simmer.  Add yellow curry paste.  Wait for curry to dissolve and curry becomes fragrant.  

-  Add pureed squash and remaining broth.  Bring to light boil.

-  Add heaping spoon of yogurt and cilantro.  Enjoy!

Directions for Roasting Seeds:

-  Turn oven up to broil.  

-  Wash seeds and remove all pulp.  Lightly drizzle with olive oil.  Sprinkle with sea salt.  Place on cookie sheet.  

-  Put on top rack of oven.  Wait 3-5 minutes and devour!