Red Curry/Coconut Milk Soup

by

This is a recipe that my good friend Keitha came up with.  I am not a squash eater, but this looks pretty good.

Ingredients:
1 Butternut squash (or small pumpkin)
Approximately 2 pounds of meat of your choice
4 medium potatoes
5-6 cups of water or vegetable stock
1 small-medium yellow onion, chopped
7-8 mushrooms sliced
2-3 carrots, sliced about 1/4″ thick
1 small zucchini, cubed
2-3 stalks of celery sliced
2-4 tablespoons of red curry (depends on how spicy you like it)
2 cans of coconut milk
Pinch or 2 of fresh basil

Directions:
Peel butternut squash (or small pumpkin) and cube up after removing seeds, whatever meat you want, approximately2 lbs.
Brown in oil on med high heat. While that’s browning, cut up 4 med peeled potatoes, add about 5 or 6 cups water to meat.
I used vegetable stock gel (Knorr) 2 of them, add to water, also add squash and potatoes, bring to boil. 1 small to med yellow onion, chopped, and add. Cube up 7 or 8 mushrooms, add those, slice up and add 2 to 3 carrots (mine were just about 1/4 in thick) cube up zucchini and slice celery add those. Everything should be close to done.
Mix over med heat in a small sauce pan, 2-4 tablespoons  of red curry, (depends on how spicy you like it) and a can of coconut milk using a whisk until blended, add to soup, add another can of coconut milk.
Salt & pepper to taste. Right before serving add a pinch or 2 of basil

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