Fire Roasted Curried Butternut Squash Soup
Great flavors combine in this tasty soup.
Ingredients
- 1 red onion chopped
- 2 T canola oil
- 3/4 tsp. kosher salt
- 2 T Thai red curry paste
- 1 Butternut squash peeled and cut into 1-inch pieces
- 4 C low-sodium chicken broth
- 1 14 oz. can coconut milk
Instructions
- Roast the squash over indirect heat at a temperature of 350 - 400 for 30 minutes or until tender.
- Cook onion and salt in canola oil in a large pot over medium heat, stirring occasionally until softened.
- Add red curry paste, squash, chicken broth and coconut milk.
- Simmer for 10 to 15 minutes then puree in a blender or with an immersion blender.