1 butternut squash, halved lengthwise and seeds scooped out
2 leeks, trimmed of greens and roots
4 to 5 cloves garlic, peeled and left whole
Salt and pepper
1 tablespoon red curry paste
6.5 ounces coconut milk (about 1/2 a can)
2 cups vegetable stock
1) Preheat oven to 375 degrees Fahrenheit. Halve leeks and cut into large chunks. Let soak in bowl of water to loosen dirt while prepping other vegetables.
2) Lightly coat cut sides of squash with olive oil, salt and pepper. Place cut-side down on cookie sheet. Create foil pouch for garlic. Before closing pouch, sprinkle cloves with more olive oil. Make another pouch for leeks. After patting leek pieces dry with a towel, also sprinkle leeks with olive oil and salt and pepper before closing in pouch. Place closed pouches on cookie sheet with squash and roast in oven for about 45 minutes until everything is soft.
3) Let cool slightly and then scoop squash out of skin and put into food processor. Add garlic and leeks and process until smooth.
4) In soup pot, saute curry paste for 1 to 2 minutes in olive oil. Add pureed vegetables and saute another minute. Add coconut milk and stir. Add enough broth to get soup to desired consistency. Let cook for about 10 minutes on a medium heat so that all flavors have a chance to blend. Taste and add salt if necessary. Though this soup involves 2 cooking processes, it is a really simple recipe with little chopping and prep... enjoy!
Source of recipe: I wrote this recipe.