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?
Thai-Style Roasted Butternut Squash Carrot Soup
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!Print
Thai-Style Roasted Butternut Squash and Carrot Soup
- 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)
- 1/2 tsp sea salt
- 4 cups roasted butternut squash (approx. 1 large or 2 small)
- 2 1/2 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.