Once the squash is roasted this soup comes together in 15 minutes. You can scale this up or down, use more or less coconut milk; you can use a variety of squash types or toss in other root vegetables as well. You can change the garnish to toasted pumpkin seeds or use other herbs or spices in the yogurt mix.
Serves 6+ (freezes well)
1 4-5lb kabocha squash, pumpkin, or other winter squash
2 – 4 teaspoons green or red curry paste, (spice level varies by brand so start with the smaller amount and add as needed)
1 can coconut milk (full fat)
3-4 cups vegetable broth or water
Salt
Lime juice
Plain yogurt mixed with chopped cilantro, lime juice and salt, for garnish
Preheat oven to 400 degrees.
Cut the squash or pumpkin in half and scrape out seeds and strings. Cut into quarters and roast until soft. Scrape the flesh out of the peel and put aside.
In a large soup pot sauté the curry paste for just a minute over medium heat until fragrant. Add 1/3 cup or so of the solid part of the coconut milk (usually at the top of the can–if it’s all blended and liquid skip this step and the results will be just fine) and mix well with the paste and cook on high heat for a couple of minutes. Then add the roasted squash, remainder of the coconut milk, and some of the broth, bring to a boil. Simmer for about 10 minutes. If it seems too thick add a bit more broth. It will thicken up quite a bit when you blend it and it cools.
Blend with an immersion blender (or in food processor) until smooth. Adjust seasoning with salt and some lime juice and garnish and serve by itself or over rice.
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