Curried Butternut Squash Soup

Ingredients

• 1 Butternut Squash - read recipe for prep
• 1 Shallot, peeled, ends trimmed and quartered
• 1 Small Sweet or Yellow Onion, ends trimmed, peeled and quartered
• 1 Teaspoon Salt
• 1 Teaspoon Cumin
• 1 Teaspoon Olive Oil
• 3 and 1/2 Cups Vegetable Stock
• 3 Tablespoons Red Thai Curry Paste
• Cilantro or Thai Basil- for garnish (optional)
• Spicy Cashews - for garnish (optional), See Recipe for Spicy Cashews or can use pre-seasoned store bought spicy cashews.
• Coconut Milk - for garnish (optional)

Instructions

1. Preheat oven to 400 degrees F
2. Line baking sheet with parchment paper and set aside.
3. Poke holes all over butternut squash with a fork and microwave squash on high 3 minutes in microwave
4. Allow Squash to cool and then peel, halve lengthwise, scoop seeds out with a large spoon, trim ends and cut into 1-inch chunks
5. Spread squash, onion, and shallot on baking sheet.
6. Sprinkle vegetables with salt and cumin.
7. Drizzle with olive oil and toss
8. Bake 30 minutes or until squash is fork tender
9. Remove veggies from oven and allow to cool 10 minutes
10. Add veggies to blender and add the stock and curry paste.
11. Blend on high one minute.
12. Add salt to taste
13. Reheat soup in a large pot or dutch oven.
14. To garnish (optional)
15. Drizzle with unsweetened coconut milk, garnish with torn cilantro/Thai Basil and chopped spicy cashews.