Thai Curry Coconut Squash Soup – with a fried egg for good measure

This was not particularly photogenic, but it was delicious.  So there.  It was thick, creamy, made great leftovers, and was pretty simple to throw together.  It took around an hour in total, but most of that time was pretty hands off.
prepped aromatics for curry squash soup

2 tablespoons coconut oil
8 cloves garlic (i used some steam-roasted stuff, but raw would work just fine here)
1-2 white/yellow onions
1″ peeled fresh ginger, sliced thinly against the grain.
2 tablespoons red curry paste
2 cups coconut milk
2-3 cups homemade chicken stock
2 small-medium or 1 large winter squash, I used 2 carnival, halved and seeds removed
Juice from 1 lime

curry squash soup simmering

*Preheat your oven to 400 degrees. Prep all of your ingredients.
*Place your squash, cut side up on a sheet pan or in a baking dish and place in oven.  Bake at 400 until squash yields to a fork easily (this took me about 50 minutes).
*Meanwhile, saute your garlic, onions, and ginger in a large dutch oven or pot in the coconut oil  over medium low heat until they begin putting on a little color.
*Once the aromatics begin browning, add your red curry paste and stir to coat.  Allow to toast for 1-2 minutes before adding coconut milk and chicken stock.
*Stir, cover, and turn heat to low.
*Once squash has softened, pull from oven and allow to cool enough to handle on the counter.
*Once cooled, scoop flesh out with a spoon and add to the pot with the curry and coconut milk.
*Simmer for 10-15 minutes, then remove from heat and blend with either a stick blender or a normal one.
*Squeeze lime into soup just before serving.
*If desired, fry an egg to top it with, otherwise it’s ready to go!

roasted carnival squashcurry squash soup simmering

Nutrition (Per 1/6th, which is a lot):
Calories: 168
Carbohydrates: 30g
Fiber: 2g
Fat: 5g
Protein: 3g

thai curry squash soup with a fried egg

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