- 1 large butternut squash
- 3 tablespoons unsalted butter, room temperature
- 2 tbsp extra virgin olive oil
- 2 shallots, peeled and diced
- 1 garlic clove, minced
- 1 tbsp fresh ginger root, peeled and grated
- 4 cups vegetable stock
- 1 14-ounce can coconut milk
- 1 teaspoon (or more) red Thai curry paste
- 2 teaspoons fine grain sea salt (or to taste)
- fresh cracked pepper
- 1 fresh lime, cut into small wedges
- Preheat the oven to 375*
- Carefully cut the squash in half. Scoop out the seeds and pulp. Slather squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and cover loosely with tin foil. Roast in the oven for about one hour or until the squash is tender throughout.
- When the squash is cool enough to handle, scoop it away from its skin. Place in blender and puree with vegetable stock.
- In a large pot over medium heat, add olive oil and the shallots, stirring and cooking until shallots are clear. Add the garlic, ginger and curry paste. Stir long enough to allow these flavors to become slightly cooked and aromatic. Add the squash puree. Heat and then reduce to low. Add the coconut milk and bring to a simmer. Season with salt and pepper to taste. Serve with wedges of lime and squeeze juice into soup just before eating.