Butternut Squash Curry

This four-ingredient butternut squash soup is a cozy, flavorful dish that’s perfect for warming up on chilly nights. The natural sweetness of butternut squash blends beautifully with the creamy richness of coconut milk, while Mae Ploy red curry paste adds a bold, spicy kick. Balanced with chicken broth, this velvety soup delivers a harmonious mix of sweet, savory and spicy flavors in every comforting spoonful.

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INGREDIENTS:

1 medium butternut squash

1 can (13.66 oz.) coconut milk

1 Tablespoon Mae Ploy, red curry paste

1 1/2 cup chicken broth

DIRECTIONS:

1. Peel and dice butternut squash.

2. Combine all of the ingredients into a large pot and simmer for 30 minutes or until the squash is fork-tender.

3. Blend until smooth with an immersion blender or food processor.

4. Plate, garnish and serve.