butternut squash soup

How To Make butternut squash soup

• Step 1
  Preheat oven to 375 degrees.
• Step 2
  Cut the ends off the squash. Then cut in half lengthwise.
• Step 3
  Scoop the seeds out with a spoon.
• Step 4
  Place cut side down in a large glass baking dish. Add about a cm of water in the bottom of the dish.
• Step 5
  Bake uncovered for 45 minutes.
• Step 6
  While squash is cooking, place sesame oil in a small skillet and add onion. Saute until translucent. Set aside.
• Step 7
  Place the curry paste and cumin in a saucepan over medium-low heat. Cook, stirring often about 4 minutes or until fragrant.
• Step 8
  Add coconut milk and ginger. stir and bring to a boil. Reduce heat and simmer for 14 minutes stirring occasionally.
• Step 9
  Zest the 4 limes and set aside. Then juice the limes.
• Step 10
  Place the toasted pumpkin seeds in a blender and process until finely ground.
• Step 11
  Remove the squash from oven and allow to cool slightly until you can handle it safely. Scoop out the flesh and place it in the blender with the ground seeds.
• Step 12
  Add the lime juice, lime zest, onions and coconut mixture. Process until smooth and thoroughly blended.
• Step 13
  Return mixture to large pot. Add the broth and stir to mix well. Heat on medium-low and simmer for 5 minutes. Serve hot.
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