Curry squash soup
Ingredients:
| 1 | Red kuri squash |
| 1 cup | Milk |
| 2 tablespoons | Cornstarch |
| ¼ c. cup (or more to taste) | Red curry paste |
| 2 stalks | Chopped chives |
| To taste | Salt and pepper |
| To taste | Grated cheese |
Instructions:
- Cut the squash in half. Remove the seeds and filaments and then bake at 350o F until the flesh is tender. Let cool and remove the bark, cut into slices and place in a baking dish.
- In a saucepan, mix the cornstarch with the milk, the red curry paste and the nutmeg then thicken over low heat.
- Pour over the squash, sprinkle with chives and grated cheese.
- Brown in the oven for about 30 minutes or until cheese is golden.
