Description
A spicy delight.
Ingredients
Scale
- 3 large kuri squash
- 2 qt chicken/vegetable broth
- 1 onion, chopped
- 1 cup carrots, chopped
- 4 cloves garlic
- 2 tbsp Thai yellow curry paste
- 1 tbsp Liokareas Leek Olive Oil
- 1 can coconut milk
Instructions
- Cut each squash in half and scoop out the seeds. Place on a sheet pan and drizzle with leek olive oil and salt and roast in the oven at 400 degrees until the squash is tender and the edges are brown.
- In a stock pot, add onion, garlic, carrot and squash. Sauté with 1 tbsp leek olive oil and curry paste until slightly brown. Add broth and simmer until all the veggies are soft.
- Blend with a stick blender until smooth. Add coconut milk at the very end and serve with a drizzle of olive oil.