by There'sAlwaysPie
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There'sAlwaysPie's Notes:
Expand2 medium butternut squashes Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 medium onion Ask a question about this ingredient
3 carrots Ask a question about this ingredient
2 tablespoons madras curry Ask a question about this ingredient
salt and peper to taste Ask a question about this ingredient
1 can light coconut milk Ask a question about this ingredient
1/2 cup chicken broth Ask a question about this ingredient
3 tablespoons tomato paste Ask a question about this ingredient
Preheat the oven to 350
Ask a question about this stepCut the squashes in have and remove seeds. Light brush with about 1 tablespoon of the olive oil. Bake until soft - about 45 minutes. Use a fork to test the neck of the squash.
Ask a question about this stepMeanwhile, heat the remaining 2 tablespoons of olive oil and sautee onions and carrots in a large pot until starting to soften. Add in curry and salt and pepper and continue to cook until soft.
Ask a question about this stepWhen the squash is done, scoop out and add it into onions and carrots and mix together.
Ask a question about this stepPlace squash mixture in a blender or food processor and mix until smooth.
Ask a question about this stepPut squash mixture back into pot and add in coconut milk and chicken broth (you may want to add more broth depending on how thick or thin you like your soup) and mix until well combined.
Ask a question about this stepAdd in tomato paste and mix well.
Ask a question about this stepSimmer the soup until flavors have combined - about 15 - 20 minutes - and serve!
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
