1 large butternut squash, roasted
2 large red peppers, roasted
1 onion, diced
4 cloves garlic, minced
4 cups vegetable or chicken broth
1-teaspoon ground turmeric
½ teaspoon Salt (or none if there is sodium in the broth)
½-teaspoon Black pepper
1-2 tablespoons red curry paste (or to taste)
Oil for sautéing
*Roast squash and peppers.
When cooled, take skin off the squash.
Place oil in a large soup pot, heat to medium.
Place onion in hot pot and sauté for 2 minutes.
Add garlic, squash, peppers and broth.
Bring to boil, and then simmer for 15 minutes.
Add seasonings, stir. You may want to add just a little of the red curry paste until after the blending.
Take pot off the stove and blend using an immersion blender, also known as a stick blender.
You can also use an upright blender; blend in batches, then add together. It’s not necessary to blend to complete puree. It’s nice to have some small chunks of onion in the soup.
After tasting the soup, add more curry if desired.
You may top with cilantro and hot sauce.
*To roast the squash and red peppers, cut in half lengthwise and take seeds and stringy portions out. Place on greased baking dish, cut side down. Roast in a 400 degree fahrenheit oven for 20-40 minutes. The peppers may be done before the squash. Both are done when a fork enters the flesh easily and there are blackened areas on the skin.