Ginger & Curry Butternut Squash Soup
1 whole butternut squash, quartered with seeds scooped out
1 tablespoon extra virgin olive oil, plus more for rubbing on butternut squash
Sea salt, to taste
1 tablespoon freshly grated ginger
1 red onion, chopped
1 cup celery, chopped
1 tablespoon red curry paste
3 cups organic vegetable broth
1 cup organic coconut milk (if you want a richer soup just add more coconut milk)
¼ cup fresh lime juice
Preheat oven to 400 degrees.
Place butternut squash on a baking sheet, skin sides down. Rub the flesh with extra virgin olive oil and season with salt to taste. Roast butternut squash for about 35-40 minutes, or until flesh is fork-tender. Remove from oven and set aside to cool. When cool enough to handle, scoop out the pulp from the butternut squash and set aside.
Heat 1 tablespoon extra virgin olive oil in a large heavy saucepan over medium-high heat; add the ginger and sauté 30 seconds. Add the onion and celery and sauté 4-5 minutes, or until vegetables are soft. Add the roasted butternut squash pulp and Thai Kitchen Red Curry Paste and stir to combine.
Add the vegetable broth, coconut milk and lime juice. Use a handheld stick blender to process until smooth and creamy. Simmer for 10 -12 minutes. Serve warm.
*Recipe and image courtesy of Clean Cuisine.*