{"id":55740,"date":"2016-10-27T20:00:52","date_gmt":"2016-10-27T18:00:52","guid":{"rendered":"https:\/\/ellerepublic.de\/thai-kuerbis-moehren-suppe\/"},"modified":"2022-08-19T14:42:28","modified_gmt":"2022-08-19T12:42:28","slug":"thai-butternut-squash-carrot-soup","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/thai-butternut-squash-carrot-soup\/","title":{"rendered":"Roasted Thai Butternut Squash Carrot Soup"},"content":{"rendered":"

Simple ingredients and so delicious \u2013 that\u2019s this roasted Thai butternut squash carrot soup. It\u2019s the pinnacle of fall. It\u2019s autumn in a bowl. Oven roasted butternut squash, carrots, red Thai curry, ginger\u2026 need I say more? Plus it\u2019s healthy. There is no cream, no butter, yet it has a marvelous velvety texture. <\/p>\n

Butternut squash is probably my favorite winter squash. It\u2019s perfect for making a hearty soup, and so very welcome when fall weather arrives.And best yet, it has a rich, deliciously sweet, deep flavor that only comes from roasting it in the oven. Once that\u2019s done that this soup comes together in a jiffy.<\/p>\n

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Roasting butternut squash makes life easier<\/h2>\n

Not only does roasted butternut squash taste better, but it actually makes it so much easier to prepare. Because of it\u2019s hard outer shell and flesh, peeling and cutting butternut squash raw is a challenge… and so much unnecessary work! My solution is to roast the pumpkin until its flesh is soft and caramelized around the edges, then all you need to do is scoop out the flesh. Voila, so easy.<\/p>\n

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Thai butternut squash carrot soup on a whim<\/h2>\n

My friend Claudia recently asked me what types of soups I am cooking this fall and whether I had any recommendations for her. I realised at that moment that I hadn\u2019t quite reached \u201csoup mode\u201d yet. Okay, we did have a what seemed to be an Indian summer. I wasn\u2019t there yet, but told her that my favorite way to make a classic fall soup is to roast pumpkin in the oven, scoop out the flesh and make a soup of it; whether it be one with apples, sweet potato or simply a little bit of ginger. And that got me thinking… what type of soup to make to welcome in cool fall weather.<\/p>\n

And here you have it… a roasted Thai butternut squash carrot coup. It\u2019s simple, but tasty enough to serve to guests. And it\u2019s spicy. not spicy-spicy, just spicy. Deliciously spicy. You\u2019re going to love it!<\/p>\n

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Roasted Thai Butternut Squash Carrot Soup<\/h2>
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