< Return to Seasonal Recipes

Roasted Winter Squash Thai Soup


1 butternut squash (about 3 pounds)
2 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic clove, peeled and finely chopped
1 tablespoon fresh ginger, grated
1 1/2 tablespoons Thai red curry paste
1 14 ounce can unsweetened full fat coconut milk
1 cup vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh cilantro, chopped, for garnish


  1. Cut butternut squash in half, scoop out seeds and run oil on the cut flesh. Season with salt and pepper and roast at 400 for 35 minutes or until tender. Let cool and scoop out flesh from skins. Set aside.
  2. In a heavy bottomed soup pot add the olive oil over medium heat.
  3. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and ginger, stir and cook for 1 minute. Stir in the red curry paste, coconut milk, vegetable stock, butternut squash salt and pepper.
  4. Bring to a simmer, cover and cook for 10 minutes.
  5. Use an immersion blender and blend until smooth or add the soup to a blender and blend in batches. Taste for seasoning and add if needed.
  6. Serve immediately garnished with cilantro and a lime wedge.