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Red Curry Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

  • 1 T olive oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 8 cups butternut squash approx. 1-inch cubes
  • 3 t ground coriander
  • 1 t ground cumin
  • 2 T Thai red curry paste
  • 2 t kosher salt
  • a couple grinds fresh ground pepper
  • 5 c vegetable broth
  • 1/2 c pepitas
  • 1/4 t olive oil
  • 1/2 t fresh lime juice
  • 3/4 t ground cumin
  • a few generous pinches fine sea salt
  • 1/4 c fresh lime juice + 2 T
  • 1/2 c full-fat coconut milk + more for drizzling
  • fresh cilantro leaves chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • Heat olive oil over medium-low heat. Add onion and cook 5-7 minutes, stirring occasionally. Add garlic, butternut squash, coriander, cumin, red curry paste, salt & pepper. Stir until squash is evenly coated with spices.
  • Add vegetable broth and bring to a boil. Once boiling, lower heat and vigorously simmer 20 minutes.
  • While soup is simmering, toss pepitas with olive oil, lime juice, cumin and salt. Place on a rimmed baking sheet and place in the pre-heated oven. Roast for 10 minutes, stirring halfway through. Remove from oven.
  • After 20 minutes, the squash should be very tender. Puree the soup with an immersion blender, or in batches in a regular blender until very smooth.
  • Stir in lime juice and coconut milk. Serve immediately, garnished with cilantro and a drizzle of coconut milk.
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