Roasted Butternut Squash Coconut Curry Soup
Warm + cozy with a little hit of spice. This Roasted Butternut Squash Coconut Curry Soup is quick and easy, the perfect pick-me-up on a cold day.
Ingredients
- 1 tbsp Coconut Oil divided
- 2 cups carrot diced, skin-on
- 3 cups butternut squash peeled and diced into half-inch squares
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste
- 2 cups vegetable broth
- 1 14oz can of coconut milk
- Sea salt + fresh ground pepper to taste
Instructions
- Pre-heat over to 420 degrees F.
- On a prepared baking tray toss the butternut squash, carrots, 1/2 tbsp of coconut oil and a pinch of sea salt. Spread the squash/carrot mixture evenly on the baking tray and roast for 25-30 minutes until the squash starts to caramelize around the edges and is soft when pierced with a fork.
- In a large pot add 1/2 tbsp of coconut oil and the onion, sautee on medium heat until the onions are translucent. Add the garlic, freshly grated ginger and curry paste, stir well and cook for another 1 to 2 minutes. Remove from heat and aside.
- Add the roasted butternut squash and carrots to your pot with the onions and stir, coating the veggies with the onion curry mixture. Add the vegetable broth and coconut milk, stiring until the coconut milk is combined.
- Transfer the soup to a blender (or use an emersion blender) and blend until smooth and velvety*. Pour the mixture back into the pot.
- Simmer on low for 5 to 10-minutes — this helps develop the flavour of the soup.
- To serve, top with fresh Thai basil, green onion, pepita seeds, black sesame seeds and a squeeze of fresh lime juice. Enjoy!
Notes
*Depending on the size of your blender, you may need to blend the soup in two batches. Be very careful when blending warm/hot ingredients, never fill your blender jug completely full and always have a way for steam to escape while blending.