Roasted Thai Butternut Squash Soup

Ingredients

For the Soup:

• 3½ pounds butternut squash, peeled and cubed (about 1 large squash)
• 1 red bell pepper, halved and seeded
• 2 tablespoons coconut oil (or olive oil), divided
• 1 teaspoon curry powder
• Sea salt, to taste
• 1 medium onion, diced
• 4-5 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 stalk lemongrass, bruised (smash it with the back of a knife)
• 3 tablespoons Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk, divided (reserve ¼ cup for drizzling)
• 2½ cups low-sodium vegetable broth
• 1 tablespoon fish sauce (or vegan fish sauce for plant-based)

For Garnish:

• Fresh cilantro, chopped
• Thinly sliced red chili (optional, for heat)
• Crispy fried shallots
• Lime wedges

Instructions

1. Roast the Vegetables
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the cubed butternut squash and halved red bell pepper with 1 tablespoon of coconut oil, curry powder, and a generous sprinkle of sea salt. Spread everything in a single layer on the baking sheet, making sure the pieces aren't crowded. Roast for 25-30 minutes, flipping halfway through, until the squash is caramelized, soft, and has some charred edges. The bell pepper should be tender and slightly blistered. This roasting step is crucial for developing deep, sweet, caramelized flavor, so don't skip it!

2. Build the Aromatic Base
While the vegetables roast, heat the remaining 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until it starts to soften and turn translucent. Add the minced garlic, minced ginger, and bruised lemongrass stalk. Sauté for 2-3 minutes, stirring frequently, until everything is fragrant and the onions are soft. Your kitchen should smell amazing at this point!

3. Toast the Curry Paste
Add the Thai red curry paste to the pot with the aromatics. Stir and cook for 2-3 minutes, letting the curry paste toast slightly. This step wakes up the spices and releases all those complex flavors. The paste should become very fragrant and darken slightly.

4. Combine and Simmer
Once the squash and bell pepper are done roasting, remove the skin from the bell pepper and discard it. Add the roasted squash and bell pepper to the pot with the aromatics, stirring briefly to coat everything in that curry mixture. Pour in most of the coconut milk, reserving ¼ cup for drizzling later. Add the vegetable broth and fish sauce. Stir everything together, bring to a gentle simmer, and let it cook for 8-10 minutes so all the flavors can meld together beautifully.

5. Remove Lemongrass and Blend
Use tongs to fish out the lemongrass stalk and discard it, it's done its job of infusing the soup with flavor. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth (be careful with hot liquid!), and return to the pot. The soup should be velvety, silky, and a gorgeous orange color.

6. Taste and Adjust
Taste the soup and adjust the seasonings. You might want to add more salt, a bit more curry paste for heat, or an extra splash of fish sauce for depth. If the soup is too thick, thin it with a little more vegetable broth or coconut milk. If it's too thin, let it simmer for a few more minutes to reduce slightly.

7. Serve and Garnish
Ladle the hot soup into bowls. Drizzle each bowl with some of the reserved coconut milk, creating a pretty swirl on top. Garnish generously with fresh chopped cilantro, crispy fried shallots for crunch, thinly sliced red chili if you want extra heat, and serve with lime wedges on the side for squeezing. Serve with warm roti, naan, or crusty bread for dipping and soaking up all that delicious soup!