1 medium red kuri (or butternut) squash, about 3 pounds
2 shallots, sliced
3 garlic cloves, unpeeled
1 (14-ounce) can coconut milk, reserve some for garnish*
1 tablespoon chopped lemongrass, from the tender inside part of the stalk**
2 teaspoons fresh grated ginger
1 tablespoon red curry paste***
1 cup water or broth, more as needed for consistency
2 tablespoons fresh lime juice
1 tablespoon olive oil
Sea salt and freshly ground black pepper
Reserved coconut milk
Toasted, chopped cashews
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise, and scrape out the seeds. Place the squash, cut-side up, and the shallots on the baking sheet and drizzle with olive oil and pinches of salt and pepper. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 35 to 45 minutes, until the squash is tender.
In a blender, combine the coconut milk, lemongrass, ginger and curry paste. When the roasted vegetables are cool to the touch, scoop out the kuri squash flesh, unwrap the garlic, and add both to the blender along with a pinch of salt and pepper. Blend until creamy. Add the water, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper and lime juice.
Serve with coconut milk, toasted cashews and micro greens.
*If you don’t love coconut, start with ½ the can, adding more to taste. **If you don’t have access to fresh lemongrass, skip it and add lime zest instead. ***If you’re sensitive to spice, you may want to start with less red curry paste. If you love spice, add more to taste. Curry pastes can vary in level of spice. (I use the Thai Kitchen brand).