Roasted Butternut Squash Soup with Red Curry

🔥Roasted Butternut Squash Soup with Red Curry🔥 (Vegan)

With temperatures in the 30s where I live, I needed a pot of homemade soup ASAP! Can you believe I had never made butternut squash soup from scratch before? Now I don't think I can have it any other way ever again! The sweet and earthy flavor of the roasted squash stirred with a touch of curry - topped with coconut cream, a squeeze of lime juice, fresh chopped cilantro and red pepper flakes - was an incredible savory experience to have. That's why I'm sharing it with you now! I guarantee it will fill and warm you up in the best possible way! Get the recipe below.

INGREDIENTS ✅ 1 Large Butternut Squash ✅ Olive Oil ✅ 1/2 Onion - chopped ✅ 2 Tbs. Red Curry Paste (add more for more heat) ✅ 2 Tsp Coriander ✅ 1 Tsp Cumin ✅ 1/4 Tsp Salt ✅ 3-4 Cups Vegetable Broth (Use less for thicker consistency) ✅ 1/2 Cup Coconut Milk (plus some for drizzling) ✅ Lime Juice ✅ Cilantro ✅ Red Pepper Flakes

TO MAKE ✅ Cut squash into cubes, or in half, dress in olive oil, salt and pepper. Roast in oven at 400 degrees for 30 minutes. Set aside. ✅ Heat olive oil in a pot over medium heat. ✅ Add chopped onion, curry, salt and spices - stir together. Heat for 10 mins. ✅ Add vegetable broth and roasted squash, bring to a boil, then simmer for a few minutes, turn off heat and cool. ✅ Once ingredients have cooled down, transfer to a blender or use an immersion blender and pulse until smooth. Reheat to serve. ✅ Top with coconut cream, cilantro, lime juice and red pepper flakes.