A vegan recipe for a roasted Thai butternut squash carrot soup that is rich, creamy (without cream!), and delicious. Nutrient dense, easy to make, and healthy.
1butternut squash(ca. 1 kg), halved lengthwise and seeded
4small yellow onions,chopped
2large cloves garlic,minced
1tablespoonminced fresh ginger
2tablespoonsred curry paste
freshly ground black pepper,to taste
For serving (optional):
roasted pumpkin seeds
red pepper flakes or chili threads
a little plain yogurt or drizzle of coconut milk
Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
Brush the oil over the tops and insides of the squash halves, season with salt and pepper and place, cut side down, on a baking sheet; bake until flesh is fork-tender, about 40 minutes. Set aside to cool slightly.
Meanwhile, in a large heavy-bottomed pot, melt the coconut oil over medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5-6 minutes or until the onion is translucent. Stir in the curry paste.
Add the vegetable broth to the pot. Stir in the carrots, salt, black pepper and cayenne pepper. Bring the soup to a light boil and then reduce the heat to low. Simmer, covered, for 15 minutes, or until the carrots are fork tender.
Scoop out the flesh of the butternut squash and add it to the pot with the soup.
Remove the pot from the heat and allow the soup to cool slightly. Using a hand-held immersion blender, purée the soup until silky smooth. Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary (careful when transferring and blending hot liquids and leave the hole in the lid open to allow the steam to escape!). If you like, feel free to thin out the soup to your desired consistency by adding more vegetable broth.
If necessary, reheat the puréed soup over low to medium heat. Taste and season with more salt and pepper, if desired. Serve into bowls, garnish as desired and enjoy!
Store leftovers of this butternut squash carrot soup in an airtight container in the refrigerator for about 4 days, otherwise freeze to be enjoyed another time.
This soup is spicy, not spicy-spicy, just spicy. If you want less heat, then reduce the cayenne pepper to 1/8 or just a pinch.
This soup is naturally vegan, vegetarian and gluten-free.