3-4 lb butternut squash (about 1 large or 2 medium)
1 Tbsp lime juice
½ tsp salt
½ tsp white pepper
Instructions
Preheat your oven to 400 degrees.
Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds.
Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork. When cooked, scoop out the butternut squash and reserve for soup.
While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften.
Add red curry paste and stir to coat the vegetables. Cook for 1 minute.
Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes.
Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
Stir in lime juice, salt and white pepper. Top with selected garnishes.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/thai-butternut-squash-soup/