THAI CURRIED BUTTERNUT SQUASH SOUP ENJOY DAN:

           THAI CURRIED BUTTERNUT SQUASH SOUP by CHEF DAN:

Makes 6 cups

INGREDIENTS:

2 tablespoon coconut oil

1 3-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces

1 onion, chopped

4 garlic cloves, chopped

2 tablespoon Thai red curry paste

1 teaspoon EACH ground coriander, cumin, cayenne pepper, curry powder

1/4-teaspoon sea salt

1 tablespoon lime juice

4 cups vegetables broth

1 (19 Oz) can Mae Ploy can coconut milk

Handful cilantro, chopped

DIRECTIONS:

1.   In a Dutch over add oil over medium-heat when sizzling.

2.   Add squash, and next 8 ingredients; stir to combine.

3.   Sauté, stirring for about 8-10 minutes.

4.   Add broth and coconut milk to the mixture and bring to a boil.

5.   Reduce heat and simmer until squash is tender, about 20 minutes.

6.   After 20 minutes taste if not quite favorable for you add some more Thai red curry paste or more lime juice.

7.   Working in batches transfer to a blender and puree until smooth.

8.   When all the soup has been pureed, place in stock pot and add lime juice.

9.   Ladle into bowls and top with cilantro.

FOODIST DAN:                                    BON-APPETITE!!