Ingredients
- 1 tsbp Olive oil
- 1 med butternut squash, peeled, seeded, and cut into small cubes
- 1 medium yellow onion, chopped
- 2 to 3 tbsp Thai red curry paste
- 1 tablespoon garlic paste
- 1 tablespoon Ginger paste
- 4 cups (32 ounces) vegetable broth
- ½ cup full-fat coconut milk for drizzling on top
- Juice of half a lemon
- Fresh basil, red pepper flakes, fried shallots, chopped red chilli Optional- To serve
Instructions
- Preheat your oven to 400°F (200°C). On a baking tray, toss the cubed butternut squash with olive oil. Spread it out in an even layer and roast for about 25–30 minutes, or until the squash is tender and slightly caramelised.
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent. Add red curry paste, garlic and ginger paste cooking for an extra minute, allowing the paste to infuse the oil and become aromatic.
- Once the butternut squash is done roasting, transfer it to the pot. Add the vegetable broth and coconut milk. Bring the soup to a gentle simmer, and let it cook for about 10 minutes.
- Allow to cool. When lukewarm, blend the soup in food processor until it’s completely smooth and creamy. You may have to do this in batches.
- Once your soup is blended, add lemon juice and stir. Adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with coconut cream (see video easy way to decorate!) fresh basil, chilli flakes, fried shallots, and sliced red chilli for colour (optional as soup may already be spicy enough!)
Video
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