Keep warm and healthy this winter with this delicious Thai inspired soup! Roasting the vegetables brings out their natural sweetness and adds depth of flavour.
Ingredients
1 small butternut squash (3 cups chopped, seeds removed)
2 shallots, chopped
1 large sweet potato, chopped
3 carrots, chopped
8 garlic cloves
3 tbsp red curry paste
1/2 teaspoon red pepper flakes
1 tbsp grated ginger
4 cups vegetable broth
14 oz coconut milk
2 tbsp fish sauce
2 tbsp lime juice
salt and pepper to taste
Directions
Preheat oven to 400 degrees F.
Place chopped vegetables (squash, shallots, sweet potato, carrots, garlic) on a parchment lined baking sheet.
Roast vegetables for 20-25 minutes or until fork tender.
Place the roasted vegetables in a large pot. Add remaining ingredients and simmer for 20 minutes.
Blend the soup with a hand held or stand alone blender until smooth.
Garnish with roasted chickpeas or fresh basil leaves (optional)