2 cups chopped butternut squash*
2/3 cup light coconut milk* (plus a tiny bit extra for topping)
1.5 cups of vegetable or low-sodium chicken broth
Smoked almonds (optional)
1 heaping tsp of sweet curry powder
1 TBS of extra virgin olive oil
Salt and pepper
Preheat the oven to 450. Toss the squash and carrots with the olive oil and season liberally with salt and pepper.Bake for about 15 minutes, turning once. Add the squash and carrots to the blender followed by the broth and the coconut milk. Blend until quite smooth. Warm on the stove for about five minutes on medium low. Add about a 1/2 tsp of extra coconut milk and use the top of your spoon to make a “swirl.” Top with chopped almonds if desired. (About three per serving)
*Buy pre-chopped squash in the produce section to make this an ultra fast recipe.
*Find coconut milk near the soy sauce in the Asian section of the grocery store.
Kid Tip:If you plan on making this for your kids you may want to scoop out a portion for them before adding the curry. Even though this calls for sweet curry, it still tastes kind of spicy. Feel free to sub in another spice, like poultry seasoning, for example.