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Serves 4
2 medium butternut squash
3 cups chicken broth
1 12-oz pack of Curry Simple thai red curry sauce
2-3 kaffir lime leaves, shredded
garnish: thai basil and/or cilantro leaf, chopped
Cook the squash in the microwave, one at a time. Cook each four minutes on high, turn over and repeat.
Cut squash in half. Scoop out and discard seeds. Scoop out flesh, put in pan with stock.
Puree squash and stock with an immersion blender, or in a blender, before heating.
Bring squash puree to a boil.
2 medium butternut squash
3 cups chicken broth
1 12-oz pack of Curry Simple thai red curry sauce
2-3 kaffir lime leaves, shredded
garnish: thai basil and/or cilantro leaf, chopped
Cook the squash in the microwave, one at a time. Cook each four minutes on high, turn over and repeat.
Cut squash in half. Scoop out and discard seeds. Scoop out flesh, put in pan with stock.
Puree squash and stock with an immersion blender, or in a blender, before heating.
Bring squash puree to a boil.
