- 1 large butternut squash
- Vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1/2 teaspoon Thai green curry paste
- 2 to 3 cups chicken or vegetable broth
- 1/4 cup Thai sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup hazelnut butter
- Freshly ground black pepper
- 1 cup coconut milk
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Candied Pear Chutney
Preheat oven to 400° F.
Cut the squash crosswise into 4 wheels and coat any exposed surfaces lightly with the vegetable oil. Place the sections on a baking sheet and roast until the flesh is tender when pierced with a fork. (About 20 to 30 minutes, depending on the thickness of the squash.) Allow to cool slightly.
With a spoon, scrape out the seeds and then scoop the flesh from the skin. Place the bright orange flesh in a food processor and puree until smooth. (You may do this step up to 2 days in advance and refrigerate the puree until you are ready to prepare the soup.)
In a heavy soup pot, sauté the garlic and ginger in about 3 tablespoons vegetable oil for 1 minute over medium heat. Add the curry paste and stir to blend. Add the squash puree, the broth (to your desired thickness), chili sauce, soy sauce, hazelnut butter and the black pepper and bring the soup to simmer. Cook for 5 minutes. Stir in the coconut milk, the cilantro and lime.
Serve garnished with the Candied Pear Chutney and cilantro sprigs.