Roasted Butternut Curry Soup
Nutty sweet butternut squash, creamy coconut milk, and spicy curry paste make this a soup you’ll keep in your regular meal rotation!
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Servings:
Ingredients
Soup
- 3 pounds butternut squash
- 1 ½ Tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon pepper
- ⅜ teaspoon salt divided
- ½ small onion
- 2 cloves garlic
- ½ Cup oat milk
- 1 can coconut milk
- 4 Cups chicken bone broth
- ¼ Cup Thai red curry paste
- ¼ Cup miso
Toppings
- 4 teaspoons sesame seeds
- ¼ Cup chopped pistachio kernels
- ½ Cup microgreens
Instructions
- Preheat oven to 425℉. Cut butternut squash in half longways, scoop out seeds, and brush with olive oil. Sprinkle with garlic powder, pepper, and ⅛ tsp salt. Bake flesh-side down for 30-40 minutes until flesh is browned and soft when poked with fork.
- Let cool 15 minutes. Scoop flesh out into food processor. Add onion and garlic cloves to food processor. Turn on and add oat milk through shoot. Process until smooth.
- Add pureed squash mixture, and remaining soup ingredients plus remaining ½ teaspoon of salt over medium-high heat. Stir to blend. Bring just to boil, stirring frequently, turn down to simmer. Simmer 15 minutes.
- Top with chopped pistachios, sesame seeds, and microgreens.
Notes
- I love this soup with a grilled sandwich with Sriracha yogurt sauce, avocado, tomato, and cheese on sourdough bread.
- If you use Native Forest Simple Coconut Milk (no fillers or gums added), it may be clumpy, just stir or whisk until it’s blended into soup well.
Nutrition
Serving: 1.33Cups | Calories: 298kcal | Carbohydrates: 29.1g | Protein: 9.3g | Fat: 18.3g | Saturated Fat: 10.8g | Sodium: 912mg | Potassium: 695mg | Fiber: 4.1g | Sugar: 6.7g | Vitamin D: 6µg | Calcium: 136mg | Iron: 5mg
Calories: 298kcal