Thanks for subscribing! Please check your email for further instructions.
By Anthony Salemme, contributing chef
A filling simple soup, layered with spice and sweetness is ready in under an hour.
1 3-pound butternut squash, peeled and seeded
1 medium onion, peeled and diced
4 cloves garlic, peeled and minced
2 Tablespoons coconut oil
1 Tablespoon ginger, freshly grated (or 2 teaspoons dry ginger)
3 Tablespoons red curry paste
4 cups chicken or vegetable stock
1 15-ounce can coconut milk
Toasted pumpkin seeds
Grated unsweetened coconut
Plain yogurt mixed with a little milk or water to swirl into soup
In a soup pot, melt the coconut oil, add the curry paste, onions, ginger, and garlic. Sauteé for 7-8 minutes until soft. Next add the butternut squash and the stock. Bring to a boil for 10 minutes then reduce heat add the coconut milk . Simmer until squash is soft about 15-20 minutes.
With an immersion blender, blend the soup until smooth. Divide into bowls, garnish and serve.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com