Roasted Thai Butternut Squash Soup

Ingredients:

• 2 tbsp coconut oil (or olive oil)
• 1 onion, diced
• 4-5 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 1 stalk lemongrass, bruised (just give it a good smash to release the flavor)
• 1 red bell pepper, halved
• 3 tbsp Thai red curry paste
• 3.5 lb butternut squash, peeled and cubed (or cut in half if you’re roasting whole)
• 1 tsp curry powder
• Sea salt, to taste
• 2 1/2 cups low-sodium vegetable broth
• 1 can full-fat coconut milk (reserve 1/4 cup for drizzling)
• 1 tbsp fish sauce (swap for vegan fish sauce to keep it fully plant-based)
• Optional Garnishes: fresh cilantro, thinly sliced red chili, crispy shallots, lime wedges

Instructions:

1. Roast to Richness:
   Preheat your oven to 425°F (220°C). Toss the cubed squash and bell pepper in a drizzle of oil, curry powder, and a sprinkle of salt. Spread on a baking sheet and roast for 25-30 minutes, until everything’s caramelized and soft with a bit of char. Don’t skip this—it adds major flavor.
2. Build the Base:
   While the veggies roast, heat the remaining oil in a large pot over medium heat. Sauté the onion, garlic, ginger, and lemongrass for 2-3 minutes until fragrant and soft. Hit it with the curry paste, letting it cook for another 2-3 minutes to wake up those spices.
3. Bring It All Together:
   Add your roasted squash and bell pepper to the pot, stirring briefly to coat in that aromatic mixture. Pour in most of the coconut milk (save that 1/4 cup for later), the vegetable broth, and fish sauce. Let everything simmer together for 8-10 minutes, so those flavors can mingle.
4. Blend & Finish:
   Fish out the lemongrass (it’s done its job) and blend the soup until smooth. I’d recommend using an immersion blender for minimal cleanup, but a standard blender works too—just do it in batches. Taste, and adjust with more salt or curry paste if needed.
5. Serve it Up:
   Ladle the soup into bowls, drizzle with that reserved coconut milk for a little flair, and go wild with garnishes. Fresh cilantro, a few crispy shallots for crunch, and a squeeze of lime will set this dish off. Serve with some roti or your favorite crusty bread to complete the meal.