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.

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

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)