Name: Creamy Red Kuri Squash Soup
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 7 servings
Ingredients: 3 lb red kuri squash ((or butternut squash)); 2 null shallots (sliced in half); 3 null garlic cloves (unpeeled); 1 tbsp extra-virgin olive oil; null to_taste sea salt; null to_taste freshly ground black pepper; 1 can coconut milk (14-ounce, reserve ¼ cup for garnish); 1 stalk lemongrass (or 1 tbsp lime zest); 2 tsp fresh grated ginger; 1 tbsp red curry paste; 1 cup vegetable broth (or water, more as needed for consistency); 2 tbsp fresh lime juice; 0.25 cup coconut milk (reserved from can); null to_garnish toasted, chopped cashews; null to_garnish microgreens

Instructions

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1

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Halve the red kuri squash (3 lb), scoop out seeds. Place red kuri squash (3 lb) and shallots (2) on sheet. Drizzle with evoo (1 tbsp) and season with [to_taste sea salt] and [to_taste black pepper], then turn cut-side down. Wrap cloves (3 garlic) in foil and place on sheet. Roast for 45 minutes until tender and browned.
2

Prepare the lemongrass (1 stalk) by trimming ends, smashing, peeling tough outer layers, and dicing the tender inner parts to yield lemongrass (1 tbsp) (or lime zest (1 tbsp)).
3

Scoop flesh from [red kuri squash] and peel [garlic cloves]. In a blender, combine cooked [red kuri squash], [shallots], [garlic cloves], (14 oz) coconut milk (1 can), lemongrass (1 tbsp) (or lime zest (1 tbsp)), fresh grated ginger (2 tsp), red curry paste (1 tbsp), [to_taste sea salt], and [to_taste black pepper]. Blend until smooth. Add vegetable broth (1 cup), fresh lime juice (2 tbsp), and evoo (1 tbsp), blend again. Add more [vegetable broth] if needed for desired consistency. Taste and adjust seasonings.
4

Ladle the soup into bowls. Garnish with coconut milk (0.25 cup), [to_garnish toasted, chopped cashews], and [to_garnish microgreens].