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This butternut squash soup recipe is sure to brighten up any cold, dark day. This recipe offers the same luscious silky flavors of its creamy version but without the butter and cream. By roasting the butternut squash and simmering in chicken stock, we are able to intensify and balance the flavors in this soup.
1 (2-2 ½ pound) butternut squash, peeled, seeded, and cut into 2 inch cubes
4 tsp. Canola oil divided
¾ tsp. kosher salt, divided
1 cup chopped onion
3 cups no-salt added chicken stock
4 tsp. red curry paste
1 ½ Tbsp. fresh lime juice
1 (13.5 ounce) can light coconut milk
¼ cup cilantro leaves
¼ cup flaked unsweetened coconut toasted
2 small Thai red chiles, thinly sliced
1.Preheat oven 450 degrees
2.Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 Tbsp. oil. Sprinkle with ¼ tsp. salt, and toss. Bake at 450 degrees for 35 minutes or until golden and tender.
3.Heat the remaining 1 tsp. oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining ½ tsp. salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
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