Squash Soup, Sweet or Spicy
Ingrediants
large acorn squash, or two small ones (about 2 to 3 pounds)
2 tbsp. butter
Salt and pepper to taste
1 14-ounce can coconut milk
1tilde;2 to 1 tsp. Thai Kitchen green curry paste
1 tsp. cinnamon
1 tbsp. Trader Joe's Pumpkin Butter
Roasted acorn squash seeds for garnish (optional)
Directions
Preheat the oven to 400 F. Cut squash in half; scoop out the seeds and reserve. Rub inside of each squash half with butter. Sprinkle with salt and pepper. Coat a baking sheet with cooking spray and roast squash cut side down for 30 to 40 minutes, until completely tender.
Scoop squash flesh into a pan over medium low heat. Whisk chunks until they're as smooth as you like while adding coconut milk a bit at a time. Add a little water if you like until the soup is the desired consistency.
Divide soup into two pans. To one batch, add cinnamon and pumpkin butter, whisking until smooth. To the other, add Thai curry paste to taste. Ladle soup into bowls, sprinkle with roasted seeds and serve.
To roast squash seeds: Remove all stringy pieces of squash from seeds and pat dry. Toss with a few drops of oil, and season with salt and pepper. Coat a baking sheet with cooking spray and roast for about 20 minutes at 400 degrees, until crunchy. Let cool before using.
Adapted from 101cookbooks.com by Heidi Swanson.
Serves four.
