I can’t stop making delicious soups, and why should I? They’re easy, fast, inexpensive, delicious and something about creamy soups just seems so gourmet, doesn’t it? Plus I’m so in love with Fall-inspired recipes right now, and what’s says Fall more than a Thai-Style Roasted Butternut Squash and Carrot Soup? So cozy.
I know winter will be arriving here on the West Coast very soon, bringing chili and heartier, chunkier soups. I can feel it coming, plus red Starbucks cups are here and that means Christmas can’t be to far away! Can you believe it’s that time of year again? I don’t mind, I love winter too.
Recently, I’ve been all about pureeing soups and using my Kitchenaid Diamond Blender to do so. Yes, I was given the blender for free and agreed to write a post about it, but it is an amazing soup blender. The best thing is the slow start motor, it really prevents hot liquids from flying everywhere, which is always nice isn’t it?!
Just make sure you don’t seal off your lid completely when blending hot soups or you’ll have a steam explosion on your hands. Nobody wants that. I just cover the opening with a tea towel when I turn the blender on, then it’s smooth sailing and I can remove it to let the steam out. I’ve made all sorts of soups in this blender and each one of them came out beautifully smooth.
(To read my full review of the blender – click here.)
Let me tell you a little bit about this soup: squash, red curry, coconut, lime, carrots, creamy, dreamy, healthy, lick-your-bowl delicious. I think that describes it pretty well! It’s easy to make, packed with nutrition and full of rich flavours. Plus it’s vegan and gluten-free so I hope you can all enjoy it!
- 1 tbsp coconut oil
- 1 white onion, diced
- 3 cloves garlic, diced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (I use Thai Kitchen)
- ½ tsp sea salt
- 4 cups roasted butternut squash (approx. 1 large or 2 small)
- 2½ cups carrots, chopped (approx. 4 medium carrots)
- 3 cups vegetable broth
- 1 tbsp brown or coconut sugar
- 2 tbsp fresh lime juice
- 1 can coconut milk
- Cut your squash in half, spoon out the seeds.
- Place face down on a cookie sheet and pour a little water onto the pan.
- Bake in the oven at 350 degrees for approx. 40 minutes or until skin is easily pieced with a fork. When done, scoop out the flesh and set aside.
- In a large saucepan, cook onion and garlic in the coconut oil for 5 minutes.
- Add the ginger, spices and curry paste. Cook for 3 minutes, stirring.
- Add the carrot and squash.
- Add the coconut milk, lime, sugar and vegetable broth.
- Simmer for about 20 minutes or until carrots are soft.
- Puree in batches in a blender until smooth.
- Serve with lime and cilantro.
- Makes 4 large dinner-sized portions or 6-8 sides.