Name: Kuri Squash Soup
Ingredients: 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

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

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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.