Thai Roasted Butternut Squash Soup

Carb-Conscious, Dairy-Free, Gluten-Free, Paleo, Soy-Free, Vegan, Vegetarian, Low Sodium

Butternut Squash

Not another butternut squash soup recipe right? 😅… yes definitely! Can you ever get enough of butternut squash because we can’t, especially around the holiday season. This soup is insanely delicious and the perfect side to any Thanksgiving or Christmas dish. What makes this soup different? We used coconut milk and Thai spices for flavor, and absolutely no salt. Sounds crazy, but it doesn’t need it. If you must add salt, you can add it during or after the cooking process. Enjoy!

Ingredients

  • 1 large butternut squash
  • The juice of 1 lime
  • 2 tablespoons thai red curry paste
  • 2 teaspoons coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoons curry
  • 1 pinch red pepper flakes
  • 1 teaspoon tarragon
  • 4 garlic cloves chopped
  • 1 teaspoon garlic paste
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion chopped
  • 4 cups vegetable broth; 3 for more creamy soup
  • 1/2 can of full fat coconut milk plus more for drizzling
  • 1 teaspoon grated ginger
  • 1/3 cup fresh cilantro
  • Feta and extra cilantro to top with

Instructions

1
Pre heat oven to 425
2
Wash and cut butternut squash in half
3
Remove seeds from the squash and roast in over for 40 minutes
4
After roasting remove squash from the oven and scoop the squash from the skin in a large bowl
5
Heat olive oil on medium-high heat and add onion, garlic, red curry paste, garlic paste, and all spices
6
Stir for 8-10 minutes to release spices
7
Add vegetable broth, lime juice, coconut milk to the mix and stir cooking for 5 minutes
8
Add squash to the mix and stir evenly cooking for 5-10 minutes
9
Remove from heat and add squash to blender—we used a Vitamix
10
Add chopped cilantro and blend mix for about 5 minutes until creamy
11
Let soup cool and serve with coconut milk, cilantro, and feta as a topping
12
Feel free to add salt and pepper to taste

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