Curry Butternut Squash Soup

• 1 butternut squash (other types may work too)
• 2 (14 ounce) cans chicken stock
• 1 (14 ounce) can coconut milk (I used lite)
• 2 tablespoons red curry paste (I used Thai Kitchen brand)
• 3 garlic cloves

1. Preheat oven to 450.
2. Slice the squash in half and scoop out seeds and strings.
3. Place face up in 1/4 inches of water in 9 x 13 pan.
4. Place unpeeled garlic cloves inside center of squash.
5. Drizzle with olive oil if desired.
6. Cover with tin foil.
7. Roast the squash in the oven for 30-45 minutes until soft enough to scoop.
8. Remove squash and let cool.
9. Scoop out all squash into food processor along with garlic.
10. The garlic will easily come apart from peel.
11. Add one can of chicken stock and process until smooth.
12. Put on stove and add other can of stock, plus coconut milk and curry.
13. You may need to whisk the curry to unclump it.
14. Add veggies, tofu, rice noodles if desired, but it is great all by iteself.
15. Serve with crusty bread!

butternut, chicken stock, coconut milk, red curry, garlic

Taken from www.food.com/recipe/curry-butternut-squash-soup-261163 (may not work)