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Chef Anthony Van Camp from the Hilton Dallas Lincoln Center makes a simple squash soup that you can make at home.
Ingredients
1 kg diced butternut squash (about 5 cups)
2 Tablespoons red curry paste
2 cans coconut milk
Directions
Combine everything in a freezer zipper bag, with as little air as possible before sealing. Separately, bring a large stock pot, half full of water to a simmer. Put something ( a metal measuring cup, rack, skimmer, etc ) in the pot to keep the bag from touching the bottom of the pot. Add the bag and simmer for 1 hour. Remove and blend. Adjust seasoning with salt.
LINK: www.hilton.com/Dallas