coconut curry butternut squash soup

Nothing like a steaming bowl of creamy soup on a February night, eh?
Rich roasted butternut squash, silky coconut milk, a little spice from the curry...combine it all together and you get an amazing soup.  So smooth, it's almost like velvet on your tongue.  As long as you have a few ingredients, (and the whole pot costs less than $5!) you can whip this up in under 30 minutes and you are on your way to bliss on a cold night.

Coconut Curry Butternut Squash Soup

Serves 4-6.

Adapted from Not Eating Out in New York
1 1/2 - 2 pounds butternut squash (1 big one)
2 tablespoons vegetable oil
1 large onion, diced
1 ripe tomato, diced
1 garlic clove, minced
2 cups vegetable stock
1 can coconut milk
1 heaping teaspoon red curry paste
Salt and pepper, to taste
2-3 teaspoons lemon or lime juice

Preheat your oven to 400*.  Slice the squash in half and scoop out the seeds and pulp with a spoon and discard.  Spread about a tablespoon of oil on a foil-lined baking sheet and place the squash halves cut side-down on the sheet.  Roast for about 30 minutes, or until the flesh is very tender when pierced with a paring knife.  Flip over and let cool.  Once cool enough to handle, scoop out all the flesh and reserve in a bowl.

Meanwhile, heat the other tablespoon of oil in a large, heavy bottomed Dutch oven, over medium-low heat.  Saute the onions until tender, about 8 minutes.  Add the curry paste, diced tomato, and garlic and cook for another 4-5 minutes.

Add the reserved roasted squash, coconut milk and vegetable stock.  Stir and bring to a boil.

Reduce heat to a simmer and cook, covered, about 20 minutes or so.  Puree in batches in a blender, using care with hot liquids.  Taste for seasoning and add the lemon or lime juice.  Enjoy!