THAI CURRIED SQUASH SOUP ENJOY DAN:

                    THAI CURRIED SQUASH SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon olive oil

1-tablespoon red curry paste

2-tablespoons Golden Curry sauce mix

1-thumb-size fresh ginger, peeled & grated

1-garlic clove, smashed

1-teaspoon EACH ground coriander, ground cumin, brown sugar, & ground turmeric

1/4-teaspoon EACH black pepper, & crushed red pepper

1-(19.5 Oz) can Mae Plot coconut milk

1-1/2cups vegetables broth

1-butternut squash, peeled and cut into cubes

3-tablespoons lime juice, divided

1/2-teaspoon salt

2 scallions, bias cut into 1/2-inch slices

1/4-cup fresh basil

DIRECTIONS:

1.   In a skillet over medium-high heat add red curry paste & curry sauce mix.

2.   Cook 1 minute, siring constantly.

3.   Add 1 teaspoon ginger, and next 7 ingredients, cook 1 minute.

4.   Remove 2-tablespoons coconut cream from surface of coconut milk in the can & place in a bowl; set aside

5.   Place remaining coconut milk, broth, & squash to the skillet.

6.   Bring to a boil: reduce heat and simmer 10 minutes.

7.   Add 2 tablespoon lime juice, & salt.

8.   With an immersion blender blend until almost smooth.

9.    Combine  coconut cream &  remaining 1 -teaspoon ginger & remining lime juice in a bowl.

10  Divide soup among 4 bowls.

11  Top evenly with coconut cream mixture, scallion, & basil.

ENJOY DAN:                                          BE STRONG AND BEAT CANCER!!