Spicy Thai-Inspired Butternut Squash Soup

Ingredients

• 2 lb Butternut Squash (peeled, seeded, cut into 1‑inch cubes; roasted)
• 2 Tbsp Olive Oil (for tossing squash before roasting)
• 1 tsp Salt (season squash before roasting)
• 2 Tbsp Red Curry Paste (Thai red curry paste, store‑bought)
• 1 can Coconut Milk (13.5 fl oz, full‑fat for richness)
• 3 cup Vegetable Broth (low‑sodium)
• 1 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Fresh Ginger (grated)
• 2 clove Garlic (minced)
• 1 tsp Brown Sugar (optional, balances heat)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 1 tsp Chili Oil (optional, for extra heat and garnish)

Instructions

1. Preheat Oven and Prepare Squash

   Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil and salt, spread in a single layer on a baking sheet, and roast until tender and lightly caramelized.

   Time: PT25M

   Temperature: 400°F

2. Sauté Aromatics

   While the squash roasts, heat a tablespoon of oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté for about 2 minutes until fragrant.

   Time: PT2M

3. Add Curry Paste

   Stir in the red curry paste and cook for 1 minute, allowing the spices to release their aroma.

   Time: PT1M

4. Combine Squash and Broth

   Add the roasted squash to the pot, pour in the vegetable broth, and bring to a gentle simmer. Cook for 10 minutes so the flavors meld.

   Time: PT10M

5. Blend the Soup

   Using an immersion blender, blend the soup directly in the pot until completely smooth. If you prefer a ultra‑silky texture, blend in batches in a countertop blender.

   Time: PT3M

6. Finish with Coconut Milk and Lime

   Stir in the coconut milk, lime juice, and brown sugar (if using). Heat through for 2 minutes, then taste and adjust salt or additional lime as needed.

   Time: PT2M

7. Serve and Garnish

   Ladle the hot soup into bowls, garnish with chopped cilantro and a drizzle of chili oil or fresh sliced chili for extra heat.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

18 g

Fiber

4 g