Thai Butternut Soup

Instructions

1. Roast butternut squash at 375F for 30-40 minutes or until squash is soft when punctured with a fork.
2. When cool enough to handle, slice squash longwise, scoop out seeds and discard; scoop out flesh and set aside or place in the refrigerator until meal time.
3. While the squash is baking, in a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant.
4. Add the broth and the squash and stir. Using an immersion blender, puree soup until smooth.
5. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and fish sauce and cook until hot, about 3 minutes. Meanwhile, chop the cilantro.
6. Ladle into bowls and garnish with cilantro. Season with additional fish sauce as desired.