2 medium butternut squash, peeled and roasted for about 1 hour at 450 degrees Fahrenheit or until tender
1 1/2 tbsp red Thai curry paste
1 15-oz. can coconut milk
1 quart vegetable or chicken broth
2 cups fresh Thai basil or regular basil
5 kaffir lime leaves or the juice of one small lime
1/4 cup pureed dates
Directions:
In a blender, place the roasted squash and chicken or vegetable broth. Puree until smooth.
Place mixture in a large pot over a low flame.
Add the coconut milk, curry paste, dates, and lime juice or kaffir leaves.
Stir until combined and hot.
Add basil and let simmer while stirring for about 15 minutes until it reduces a bit (gets thicker).
Serve over a mound of cooked brown rice or quinoa with chopped chicken, beef, or shrimp if you like.
