2 Hours | Makes 3-4 Servings
Directions
Preheat oven to 400°F.
Split butternut squash lengthwise, scoop out seeds, and rub with 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper. Place cut side down on a baking sheet and roast for 60-90 minutes, until tender enough to insert a knife easily. Remove from oven and allow to cool. Once cool enough to handle, remove skin and set aside.
In a large stockpot, over medium heat, add remaining oil and heat until shimmering. Add onions, and remaining salt and pepper, and cook, stirring 1 minute. Add lemongrass, garlic, ginger, and curry paste and cook, stirring 2-3 minutes until onion has softened and curry is fragrant.
Add squash, coconut milk and enough stock to cover, plus 1”. Bring to a boil, reduce heat and simmer 15 minutes. If more liquid is required, add additional stock or water.
Remove from heat, add lime juice, basil and cilantro and blend using a hand blender until smooth. If you don’t own a hand blender, cool slightly before blending in blender or food processor, and do so in parts, until smooth. Scoop into bowls and garnish with micro greens.
Enjoy!
Ingredients
| Quantity | Item |
|---|---|
| 1 Large | Butternut Squash |
| 2 Tbsp of | Oil, divided |
| 2 Tsp of | Salt, divided |
| 1 Tsp of | Pepper, divided |
| 2-3 Cups of | Chicken or Vegetable Stock |
| 1 Can of | Full Fat Coconut Milk |
| 2 Tbsp of | Red Curry Paste |
| 1 Tbsp of | Lemongrass Paste |
| 1 Tsp of | Ginger, freshly grated |
| 2 Cloves of | Garlic, peeled and minced |
| 1 Small | White Onion, peeled and minced |
| Juice of | One Lime |
| 1 Handful of | Fresh Basil, chopped |
| 1 Handful of | Fresh Cilantro, chopped |
| 1 Cup of | GoodLeaf Micro Asian Blend, for garnish |
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