Thai Roasted Squash & Carrot Soup
10 Ingredients
35 Minutes
6 Servings

Ingredients
2 tbsps Extra Virgin Olive Oil (or coconut oil)
1 Yellow Onion (large and cut into eighths)
1 tbsp Curry Powder
6 cups Butternut Squash (peeled, seeded and cut into 1 inch pieces)
3 Carrot (peeled and cut into 1 inch pieces)
3 cups Organic Chicken Broth
1 cup Organic Coconut Milk (full fat)
1 tbsp Ginger (fresh, peeked and chopped)
3/4 tsp Sea Salt
1/2 cup Cilantro (optional, for topping)
Directions
Preheat oven to 425 degrees.
Combine oil and curry powder in a large bowl; add squash, carrots and onions. Toss together till coated
Spread coated vegetables onto a roasting pan. Roast in preheated oven for 30 min or until golden brown. Stir occasionally.
Once vegetables are roasted, add to a stockpot over medium heat, along with the ginger, broth and coconut milk. Bring to a boil and reduce heat to low. Cook until vegetables are tender.
Blend till smooth with an immersion blender or in batches in the blender.
Serve hot topped with cilantro. Swirling a little coconut milk or cashew cream on top of each serving bowl is also a nice touch!
This is a favourite!
This is a quick and delicious meal on a Fall evening. Serve this soup with your choice of a winter salad…my choice is the Roasted Beet, Kale and Walnut salad – delish!
A little more crunch?
Top with raw pumpkin seeds. Is very tasty topped with roasted cauliflower or roasted sliced carrots.
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