"Butternut squash tahini purée with green curry coconut cream topped with thyme, crunchy bacon & crispy butternut squash skin points. I love not light, light meals; packed with good fats, protein & nutrients. This bowl of goodness is a cinch to prepare ahead too!
RECIPE:
Soup: roast butternut squash coated in bacon fat, halved & seeded. 400f for 30min.
When done & cooled remove skin in one piece, set aside.
In blender purée: squash meat, chicken stock, tahini, minced garlic with paprika & chili powder. Set aside.
In oven at low temp toast skin until crunchy. In the mean time cook bacon until crispy.
In sauce pot, bring one can of coconut milk to a simmer, mix in 2 tbsp @thaikitchen green curry paste, bring to a boil, stir and lower heat.
Assemble your bowl, enjoy!"
RECIPE:
Soup: roast butternut squash coated in bacon fat, halved & seeded. 400f for 30min.
When done & cooled remove skin in one piece, set aside.
In blender purée: squash meat, chicken stock, tahini, minced garlic with paprika & chili powder. Set aside.
In oven at low temp toast skin until crunchy. In the mean time cook bacon until crispy.
In sauce pot, bring one can of coconut milk to a simmer, mix in 2 tbsp @thaikitchen green curry paste, bring to a boil, stir and lower heat.
Assemble your bowl, enjoy!"