Delicata Squash Soup

Ingredients

• 1/2 large lime (juice and zest)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper (or more to taste)
• 1/3 cup unsweetened shredded coconut
• 1 cup raw pumpkin seeds
• 2 tablespoons olive oil
• 1 large onion (diced small)
• 2 medium delicata squashes (peeled, seeded, and cut into 1-inch cubes)
• 1 medium sweet potato (cut into 1-inch cubes (peeled if desired))
• 3 large cloves garlic (smashed and peeled)
• 2 tablespoons yellow curry paste (or more to taste (recipe note #3))
• 4 cups vegetable broth
• 1 13.5-ounce can coconut milk (or lite coconut milk)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• fresh Thai basil leaves (for garnish, torn if large)

Instructions

1. 1

   Preheat oven to 325˚F

2. 2

   In a medium bowl whisk together lime juice and zest, kosher salt and cayenne pepper. Add pumpkin seeds and coconut; toss to coat evenly. Spread in a thin layer on a rimmed baking sheet; bake 5 minutes, stir and bake 5-7 minutes more, or until pepitas and coconut are toasted and fragrant. Transfer baking sheet to wire rack to cool. (recipe note #1)

3. 3

   Meanwhile, heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion; cook and stir until onion is translucent, about 3 minutes.

4. 4

   Add delicata squash, sweet potato, garlic, curry paste, and broth to onion mixture and stir. Bring to boil. Reduce heat and simmer 25 minutes, or until the squash and sweet potato are tender.

5. 5

   To puree the soup, use an immersion blender with a stainless steel shaft to puree the soup right in the pot. Or transfer soup to standard blender and puree; return soup to pot. (recipe note #2)

6. 6

   Add coconut milk, salt, and freshly ground black pepper to taste; cook and stir until heated through. Ladle soup into bowls and serve topped with toasted pumpkin seed and coconut mixture and Thai basil leaves.