Butternut Squash Thai Soup

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.


  • 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


  1. Preheat oven to 400 degrees F.
  2. Place chopped vegetables (squash, shallots, sweet potato, carrots, garlic) on a parchment lined baking sheet.
  3. Roast vegetables for 20-25 minutes or until fork tender.
  4. Place the roasted vegetables in a large pot.  Add remaining ingredients and simmer for 20 minutes.  
  5. Blend the soup with a hand held or stand alone blender until smooth.
  6. Garnish with roasted chickpeas or fresh basil leaves (optional)