Coconut Red Curry Squash Soup

INGREDIENTS

2 tablespoons extra virgin olive oil
2 tablespoons (15 g) fresh ginger root, sliced with skin on
3 garlic cloves, crushed
½ (10 g) lemon grass, or stalk
2 tablespoons red curry paste
4 cups (515 g) butternut squash, 1 medium, diced, skin on
¼ lime peeled
1 teaspoon salt, optional
⅛ teaspoon ground black pepper
3 cups (750 ml) vegetable stock, or chicken stock
½ cup (120 ml) cream of coconut, optional

DIRECTIONS

1. Preheat oven to 400° F (205° C).
2. Toss together the olive oil, ginger, garlic, lemongrass, curry paste, squash, lime, salt (optional), and pepper and place on a sheet tray. Roast in preheated oven for 45 minutes to one hour. Remove from the oven and cool slightly.
3. Place stock, cream of coconut, and roasted mixture into the Vitamix container in the order listed and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 5 minutes 45 seconds; or select the Hot Soups Program and allow the machine to complete the programmed cycle.