A: | 2T coconut oil |
B: | 1/2C shallots and onions, diced |
3" ginger root, finely chopped | |
4 jalapeno peppers, finely chopped | |
4c garlic, thinly sliced | |
1t cumin, ground | |
1T curry powder | |
1t dried orange peel | |
1/2t salt | |
C: | 1 butternut squash, cubed 20mm |
13.5oz coconut milk | |
2C vegetable stock | |
1T lime juice | |
D: | 1/2C peanuts |
1/2C coconut flakes | |
1-2 peppers, sliced into rings (hot and sweet) | |
1t salt | |
1. | Melt (A) in large pot, add (B) when oil is hot. Reduce heat and saute until shallots/onions are just beginning to brown. |
2. | Add (C) and bring to boil over high heat, reduce and simmer until squash is very tender, about 30 minutes. |
3. | Place (D) on baking sheet and roast at 300F for about 15min until coconut is just beginning to brown. |
4. | Puree soup with immersion blender, add salt and/or curry powder to adjust taste. |
5. | Serve soup with roasted toppings. |
Servings: 6
$Id: green_curry_squash,v 1.1 2022/11/03 22:39:31 deaven Exp $
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