Ingredients:
2 small winter squash I like acorn squash, pumpkins, or kaocha squash. Mixing different squash types works well
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
vegetable broth
2 teaspoons fine grain sea salt (or to taste)
pinch of cinnamon
pinch of nutmeg
salt and pepper
Directions:
Preheat oven to 375
Cut squash into similar sized chunks, halves or quarters. Cover each piece in butter, sprinkle with a generous amount of salt and pepper. Place on baking sheet skin side down, place in oven, and roast for about an hour and fifteen minutes. Squash should be tender throughout
While squash is cooling so that you can handle it. Scoop cream off of the top layer of the coconut milk and the curry paste and simmer it in a large pot over medium-high heat stirring frequently for about 10-15 minutes. The cream should start to separate into a puddle of colored oil and coconut solids. The curry paste should be starting to fry and should be very aromatic.
Add in the remaining coconut milk.
Scoop pumpkin into the pot.
Remove from heat and puree with a hand blender.
Add vegetable broth (or water) a cup at a time pureeing in between to get a desired texture.
Return to heat and bring to simmer. Add spices (cinnamon and nutmeg) and salt and pepper. Add additional curry paste to get desired spice level.
Source: http://www.101cookbooks.com/archives/001525.html with cooking modifications based on techniques from Cooks Illustrated
Servings: Approximately 4 people
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