Thai Butternut Squash Soup

Ingredients

• 1 medium butternut squash (peeled, seeded, and diced)
• 1 tbsp olive oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp peanut butter
• 1 tsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro (for garnish)
• Chopped peanuts (optional for garnish)

Instructions

1. Roast the squash:

   • Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil and a pinch of salt.
   • Spread on a baking sheet and roast for 25–30 minutes, or until tender.

2. Sauté aromatics:

   • In a large pot, heat a bit of olive oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant and softened.
   • Stir in red curry paste and cook for 1–2 minutes.

3. Simmer the soup:

   • Add roasted squash, coconut milk, vegetable broth, and peanut butter. Stir well.
   • Bring to a boil, then reduce heat and simmer for 10–15 minutes.

4. Blend the soup:

   • Use an immersion blender or transfer to a blender and puree until smooth.
   • Stir in lime juice, salt, and pepper. Adjust seasoning as needed.

5. Serve:

   • Ladle into bowls and garnish with fresh cilantro and chopped peanuts, if desired.