Ingredients (4 servings):
1 kg cubed (Kabocha or other variety) winter squash
1 tbsp. olive or coconut oil
1 medium onion, finely diced
2 cloves of garlic, minced
1,5 to 2 tbsp. Thai red curry paste, more or less as desired
1 cup coconut milk
2 cups vegetable or chicken stock
1 tbsp. fish sauce
Juice of 1/2 of lime, plus extra lime wedges for serving
1/2 cup loosely packed chopped cilantro leaves
sea salt to taste
Preparation:
Peel the tough outer skin of the squash. Carefully slice in half. Scoop out the seeds. Chop into cubes.
Heat the oil in a soup pot over medium-high heat.
Add the onion and sauté about 5 minutes until translucent.
Add the garlic and sauté another minute.
Add the curry paste and sauté another minute.
Add the coconut milk, stock, cubed squash and fish sauce and bring to a boil.
Cover and simmer until the squash is tender, about 10-15 minutes. Add the lime juice and cilantro.
Blend in a high-speed blender until very smooth. Taste and season with salt.
Serve immediately with lime wedges, micro greens and/or toasted pumpkin seeds..