🌎 The World Cookbook

3 tablespoons coconut oil (may substitute olive oil)
1 sweet onion, diced
2-4 tablespoons red curry paste see note
1/4 teaspoon red pepper flakes (optional)
1 tablespoon freshly grated ginger
8 garlic cloves, minced
3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated
1 large sweet potato peeled, cut into 1” cubes
3 medium carrots peeled and chopped
4 cups low sodium chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1 14 oz. can quality coconut milk (I like Chakoah)
2 tablespoons fish sauce
1 tablespoon dried basil
2 tablespoons lime juice
Sriracha/Asian hot chili sauce to taste (optional)
Honey Sriracha Butternut Squash Seeds:
Reserved butternut squash seeds
1 tablespoon honey
1/2 teaspoon coconut oil
1/2 teaspoon Sriracha/ Asian hot chili sauce
1/2 teaspoon salt
1/4 teaspoon ground cumin
Garnish:
Freshly squeezed lime juice
1 cup roasted peanuts, chopped (a must! unless you're allergic)
1/2 cup cilantro, roughly chopped (optional)

Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together "seed ingredients;" add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds. Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft. Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate. Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup. Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste. To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.