Butternut Squash and Coconut Cream Soup
This is one of my favorite combinations. The spicy and creamy texture in a rich, hearty soup is so satisfying. Use any winter squash here–the kabochas or buttercup have a nice, dense texture, perfect for a thick soup that can double as a side dish.
1 medium butternut squash
1 cup coconut milk or coconut cream
1 1 teaspoon green curry paste, or more to taste
1/2 t. toasted cumin seeds
Cut squash in half lengthwise, scoop out seeds, lightly olive oil the flesh, and place in a baking dish cut side down. Bake in 400 degree oven for an hour, or until fork goes through the skin and flesh easily. Cool, then scoop out the flesh into a food processor. Add other ingredients and process until smooth and creamy. Heat, chill or serve at room temperature drizzled with good quality olive oil. This would also be delicious with lemongrass. May also be ladled on a plate and topped with roasted meat, cooked greens and roasted sage potatoes.