I had squash and hot red chiles in my fridge and my Aunt grew these amazing plum tomatoes in her garden. I added some pantry staples to create an easy weeknight meal filled with spicy/sweet flavors. Crispy, toasted ciabatta bread on the side is optional but absolutely perfect.
1 butternut squash, roasted and diced
Thai coconut milk, 8 oz
Vegetable stock, 4C
Thai red curry, 1T
Pumpkin puree, 8 oz
2 red chiles, diced
Salt & Pepper, dash
4 plum tomatoes, diced
In a large pot, combine all ingredients except for tomatoes. Simmer over medium high heat for 30 minutes.
Puree using an immersion blender.
Place diced tomatoes in a bowl. Ladle the soup on top. Garnish with fresh parsley.
I ate a few servings of this but it’s all good because each ingredient is loaded with nutrition! If your family doesn’t exactly like the spice/heat omit the chile peppers and replace with roasted red peppers.