- 2 acorn squash, pumpkins, or other smallish winter squash
- 1 14-ounce can coconut milk
- 1 teaspoon (or more) red Thai curry paste
- 2 teaspoons fine grain sea salt (or to taste)
Preheat the oven to 375 degrees and place the oven racks in the middle.
Cut each squash/pumpkin into halves (or quarters). Roast for about an hour or until the squash is tender throughout. Once cooled, scoop out the flesh and puree it.
Pour puree into a large pot and turn heat to medium-high. Add the coconut milk, curry paste, and salt and bring to a simmer. If soup is too thick, add stock as needed to thin it out. Let simmer for about 15 minutes, taste and add more curry paste or salt if needed. Simmer for 15 minutes more and serve.
From 101 Cookbooks