This creamy roasted butternut squash soup is easy to make and perfect for cold fall and winter days.
- 1 medium butternut squash
- 1 medium yellow onion
- 2 large carrots
- 2 garlic cloves
- 2 tablespoons coconut oil
- 1 can full-fat coconut milk (including the liquid)
- 1 tablespoon red curry paste
- 1 tablespoon red curry powder
- 1 tsp turmeric
- 1 tsp himalayan sea salt
- 1 tsp cinnamon
- 1/2 tsp black pepper
- Optional: Pumpkin seeds, Coconut Milk, Parsley for toppings
- Preheat oven to 400 degrees F
- Slice butternut squash in half length wise, and scoop the seeds from the center. Place the seeds in a separate bowl for roasting later.
- Spray a baking sheet with coconut oil spray, and place butternut squash face up on the baking sheet. Spray the butternut squash with coconut oil as well and place in the oven for roughly 40 minutes or until soft.
- While butternut squash is baking, dice your onion, garlic and carrots.
- Place vegetables in a large pot on the stove over medium heat, with coconut oil.
- Allow your vegetables to soften, stirring every few minutes to keep them from sticking.
- Next, add your red curry paste, curry powder, turmeric, sea salt, cinnamon, and pepper to the pot. Stirring consistently until all the vegetables are evenly coated with spices.
- Then add the entire can of your canned coconut milk to the pot (including the liquid, do not discard).
- Reduce the heat to low, and cover your pot with a lid allowing it to simmer.
- Once the butternut squash is soft, remove the squash from the oven and scoop the butternut squash out from the rind and add to your simmering soup.
- Allow this to simmer for another 10 minutes before removing from the heat.
- Using a high-speed blender, add your soup to the blender and blend on high for 1-2 minutes. If you don’t have a high speed blender you may be able to use a hand-immersion blender (however I have not tested this and it most likely will not come out as creamy as if you used a high speed blender).
- Pour your soup from the blender right into your soup bowls. Top with pumpkin seeds, a drizzle of coconut milk, and serve with either a piece of whole grain (gluten free) bread or brown rice.
- This soup will keep in the refrigerator for 3 days or can be stored frozen in the freezer for a few months.
- If freezing this soup, make sure to leave enough room for expansion (especially when freezing in glass).
Keywords: roasted butternut squash soup, butternut squash and carrot soup