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Thai Butternut Squash Soup

Ingredients

  • 1 Tbsp canola oil
  • 1 large carrot finely chopped
  • 1 medium onion finely chopped
  • 1 tsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 1/2 to 2 tsp red curry paste
  • 1 14.5 oz can unsweetened coconut milk
  • 4 1/2 cups low sodium chicken or vegetable broth
  • 3-4 lb butternut squash about 1 large or 2 medium
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Instructions

  • Preheat your oven to 400 degrees.
  • Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds.
  • Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork. When cooked, scoop out the butternut squash and reserve for soup.
  • While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften.
  • Add red curry paste and stir to coat the vegetables. Cook for 1 minute.
  • Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes.
  • Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
  • Stir in lime juice, salt and white pepper. Top with selected garnishes.