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- Preheat oven to 350°F. In a large roasting pan, place squash cut side up. Divide ginger slices evenly among squash cavities. Arrange onion around squash. Pour 2 cups broth in the pan and cover tightly with foil. Bake for 1 hour, 30 minutes, until squash is very tender.
- Set vegetables aside until cool enough to handle. Scoop squash flesh from skins and transfer to a large pot; discard skins. To pot, add onions and, if desired, ginger (adding the ginger slices will add a stronger ginger flavor to your soup) and cooking liquid from pan.
- Add remaining 2 cups broth, milk, curry paste and salt. Stir and bring to a boil; reduce heat and simmer for 10 minutes. With an immersion blender or upright blender, purée until smooth. (TIP: If using an upright blender, remove plastic stopper in lid and cover with a towel for steam to escape.) Divide among bowls; top each with an additional drizzle of milk, lime juice, mint and chiles (if using).
- Serving Size 1/6 of soup
- Calories 184
- Carbohydrate Content 24 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 7 g
- Sodium Content 512 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g