Red Curry Broth with roasted squash

I’m busy at my desk today but took a two minute break to throw these Delicata in the oven. So aptly named, this squash is soft skinned and easy to cut and and takes about 25 minutes to roast in a 425 degree oven. And then, so many possibilities. Delicate as well in flavor, I might eat this tomorrow for breakfast with a drizzle of maple syrup and some nutmeg. Or maybe tonight scooped into a bowl of red curry broth. Or maybe both. 

This is sort of a “deconstructed” soup, the kind that of thing that happens when you have a cold and not a drop of energy left to go ahead and blend the roasted squash into the broth bubbling on the stove. The kind of dish of which you think you’ll never confess nor share. But I do confess: I like it.  Red curry broth with a scoop of roasted Delicata (or any other winter squash) plopped in the bowl like a meatball.  It’s uncomplicated. Humble. And the blender stays clean. 
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​RECIPE
Saute in olive oil until soft
2 shallots, minced finely
3 cloves garlic, minced
1 inch ginger, minced
¼ jalapeno, minced.  Add more if you like heat!
Add 1 Tablespoon of Red Curry Paste and stir into the aromatics.

Deglaze the pan with the juice of one lime.  Add 6 cups of water with 1 teaspoon of vegetable stock

Simmer on medium for several minutes and then add half a can (or more to your preference) of Organic low fat or full fat coconut milk.

Add 2 Tablespoons of chopped cilantro.

Add salt and white pepper to taste.With an ice cream scoop, scoop out balls of the roasted acorn squash.  Place one ball in each soup bowl and ladle the coconut broth over. Garnish with extra cilantro if you want.​

Recipe copyright Rhona Bowles Kamar 2016