1 tablespoon red curry paste
2 pounds butternut squash, peeled, seeded, and chopped
4 cups chicken or vegetable stock
1 1/2 cups coconut milk
1 large red chile, seeded and finely sliced
cilantro for garnish
In a large saucepan over medium heat, add the curry paste and cook for 1 minute. Add the butternut squash and stock, cover and cook for 6 minutes or until the squash is tender. Place the squash mixture in a blender and blend until smooth. Return mixture to the saucepan. Add coconut milk and heat for 3 minutes or until hot. Ladle into bowls and sprinkle with the chile and cilantro to serve. Serves 4.
This recipe was not tested by Texas Monthly.