2 tablespoons coconut oil
8 cloves garlic (i used some steam-roasted stuff, but raw would work just fine here)
1-2 white/yellow onions
1″ peeled fresh ginger, sliced thinly against the grain.
2 tablespoons red curry paste
2 cups coconut milk
2-3 cups homemade chicken stock
2 small-medium or 1 large winter squash, I used 2 carnival, halved and seeds removed
Juice from 1 lime
*Preheat your oven to 400 degrees. Prep all of your ingredients.
*Place your squash, cut side up on a sheet pan or in a baking dish and place in oven. Bake at 400 until squash yields to a fork easily (this took me about 50 minutes).
*Meanwhile, saute your garlic, onions, and ginger in a large dutch oven or pot in the coconut oil over medium low heat until they begin putting on a little color.
*Once the aromatics begin browning, add your red curry paste and stir to coat. Allow to toast for 1-2 minutes before adding coconut milk and chicken stock.
*Stir, cover, and turn heat to low.
*Once squash has softened, pull from oven and allow to cool enough to handle on the counter.
*Once cooled, scoop flesh out with a spoon and add to the pot with the curry and coconut milk.
*Simmer for 10-15 minutes, then remove from heat and blend with either a stick blender or a normal one.
*Squeeze lime into soup just before serving.
*If desired, fry an egg to top it with, otherwise it’s ready to go!
Nutrition (Per 1/6th, which is a lot):