Thai Coconut Squash Soup

Thai Coconut Squash Soup

This soup came to be from having a craving for Thai and coconut and staring at some butternut squash and pumpkin hanging around in a basket on my kitchen counter. I roasted the butternut squash and pumpkin by cutting them half, rubbing with a little olive (butter is good too) and sprinkling with salt and pepper. Roasting will take about an hour for the squash to become caramelized and soft. Use the spices to your taste – I used about 6 teaspoons of red curry paste, but you may only like a little. My family is crazy about spices and if a dish they believe should be spicy…isn’t…well they consider it bland and start adding their own heat and sometimes Dave’s Insanity Sauce isn’t the appropriate source of spice. I really believe in playing with your spices – add a little ginger, add a little more curry paste and create the dish you want.