Yesterday I was in a PUMPKIN roasting mode!!!!! I roasted a pumpkin for my Pumpkin Walnut Bread and then mid-afternoon I decided to roast another one! This time for a soup. I took the Thai-spiced squash soup and changed it to a pumpkin soup!
Since I had a carving pumpkin (which is considered to be like feed corn) it was a little more watery than I wanted. I decided to add 3 small acorn squash and a butternut squash. The family enjoyed it!
3 acorn squash
3 TBSP RAW butter
14 oz RAW milk (I used 5 oz coconut milk and RAW milk for the remaining)
3 tsp red Thai curry paste
Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).
(I added 1 vegetable bouillon cube. )
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