Green Coconut Curry and Squash Soup

Green Coconut Curry and Squash Soup

Compliments of New Seasons Market in Portland, OR

2-3 lbs cooked winter squash meat
1 cup chopped yellow onion
2 pieces of ginger, peeled and grated
3 cloves garlic, minced
2 Tbls. olive oil
4 cups veggie broth
1/2 cup cilantro
1/2 cup chopped basil (if you can find this time of year!)
1 (14 oz) can coconut milk, stirred well
1 Tbls. chopped jalapeno
1 tsp. green curry paste
Salt to taste

In a large saucepan, sauté the onion, ginger and garlic in the olive oil until onions start to soften and turn golden brown. Stir in broth, cilantro, basil, coconut milk, jalapeno  and curry paste and continuing to simmer for another 10-15 min. Stir in mashed squash meat and bring back up to temperature. Taste for seasoning and salt to desire. Serve ladled over basmati rice…or just eat as is!