I recently made this for a galentine’s party and decided to try and write down what I did so I could recreate it. The soup is delish but the toppings are what make it.

Ingredients:

• 2 medium/large butternut squashes
• 2 cloves garlic
• 3 small/medium onions, sliced thin
• 4 Tbsp. red curry paste
• 2 cans unsweetened coconut milk
• 2 jars chicken stock (approx. 32 oz.)
• 1 Tbsp. plus 4 Tbsp. sugar
• Salt and pepper to taste
• 1/4 cup plus 3/4 cup fresh lime juice
• 3 Tbsp. fish sauce
• 2 tsp. grated fresh ginger
• 2 Tbsp. peanut or almond butter
• Heavy cream (to your heart’s desire)
• 1 tsp. cayenne pepper (if you want more heat)
• 1/2 c. sour cream
• Cilantro
• Raw pumpkin seeds

Directions:

1. Cut your butternut squash in half and place on a sheet pan line with foil. Drizzle with olive oil and salt and pepper.
2. Cut the tops off of both bulbs of garlic, drizzle in olive oil and wrap tightly in foil (like a little ball). Place on the sheet pan with the butternut squash.
3. Bake squash and garlic in oven at 375 degrees Fahrenheit for an hour to an hour and half (until squash are soft all the way through).
4. In a dutch oven, drizzle a few tablespoons of olive oil, add your onions, some salt and 1 Tbsp. of the sugar. Cook on medium until onions are caramelized.
5. Stir in your red curry paste and cook for a couple of minutes.
6. Add in broth, coconut milk, squash, garlic, ginger, the rest of the sugar, fish sauce, and cayenne pepper (if using).
7. In a jar, shake the peanut/almond butter and the 3/4 cup lime juice. Add to the pot.
8. Blend together with an immersion blender.
9. Add heavy cream (I usually do about 1/2 cup).
10. Mix remaining lime juice with the 1/2 cup of sour cream.
11. Serve soup with the lime cream, cilantro, and raw pumpkin seeds on top.