eeny, meeny, miny, moe
photo by Thea
2 medium butternut cut in half length wise
4 tablespoons peanut oil, or 2 Tbs. sesame oil & 2 Tbs. coconut oil
2 Tbsp. curry powder
2 Tbsp. minced fresh ginger
1 tsp cumin
1 tsp red pepper flakes
6 garlic cloves
2 quarts chicken broth
1 can unsweetened coconut milk
juice of 1 lime
½ cup chopped cilantro
Bake squash face down in baking dish for one hour at 400 degrees. Let cool.
Meanwhile, sauté curry powder, ginger, cumin and red pepper flakes until fragrant. Add garlic and sauté until it begins to color. Remove from heat.
Scoop flesh from squash, discarding seeds, and put ½ in blender with ½ broth and ½ spices. Process until smooth and transfer into soup pot. Repeat with remaining squash, broth and spices.
Add coconut milk, lime juice, salt and pepper to taste and heat through. Add cilantro just before serving.