Roasted butternut squash soup with coconut milk and red curry

This recipe takes classic butternut squash soup up a notch by roasting the squash with warm spices and blending it with creamy coconut milk, fresh ginger and a touch of Thai red curry paste for a gentle, warming heat.

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seededa nd cubed
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 3 cups vegetable broth (or chicken broth)
• 1 can (13.5 oz) full-fat coconut milk (reserve 2 tablespoons for garnish)
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper, to taste
• Optional garnishes: toasted pumpkin seeds (pepitas), fresh cilantro, red pepper flakes, and a swirl of coconut milk

Instructions

1. Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt and pepper on a large baking sheet. Spread in a single layer and roast for 25 to 30 minutes, or until the squash is fork-tender and slightly caramelized at the edges.
2. Build the flavor base: Heat a splash of olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and sauté for about 5 minutes until soft and translucent. Stir in the garlic, ginger and red curry paste, cooking for another 1 to 2 minutes until fragrant.
3. Simmer: Add the roasted butternut squash and vegetable broth to the pot. Stir to combine and bring the mixture to a gentle simmer for about 5 minutes to let the flavors meld together.
4. Blend: Pour in the coconut milk and maple syrup. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and velvety. (Alternatively, carefully transfer the soup in batches to a stand blender).
5. Finish and serve: Stir in the fresh lime juice and season with additional salt and pepper to taste. Ladle into warm bowls, drizzle with the reserved coconut milk, and top with toasted pumpkin seeds and fresh cilantro.