Thai Butternut Coconut Curry Soup

By Jaclyn

Ingredients

• Ingredients for roasted squash:
• 1 large butternut squash
• 1 T extra virgin olive oil
• Ingredients for the soup:
• 2 T extra virgin olive oil
• 2 medium large onions
• 2 stalks celery
• 4 cloves garlic
• 1 inch piece fresh ginger, coarsely chopped
• 1 tsp crushed coriander seed
• 1 T mild curry powder
• 2 quarts low sodium chicken broth
• 1 T brown sugar
• 1 large sweet potato, peeled and chopped in 2-inch pieces
• 1 large butternut squash, roasted as directed
• 1 tsp Sriracha chili sauce
• 2 tsp sea salt
• 20 ounces coconut milk, about 1 1/2 cans

Preparation

Step 1

Instructions for roasting the squash
1. Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.

2. Cut squash in half, lengthwise*, and scoop out seeds and flesh. (Save seeds if you want to roast them and use as a garnish.) Place squash halves, cut side down on prepared sheet pan. Roast in oven for 25-30 minutes or until it feels super tender with a fork. Remove from oven and let sit on pan until cool enough to handle.

Instructions for the soup:
1. Add 2 tablespoons of extra virgin olive oil to a large soup or stock pot. Heat on medium high until hot. Add onions and celery and sauté until translucent. Add garlic, ginger, coriander and curry powder and cook for two minutes. Add broth and next 6 ingredients. Bring to a boil and then reduce to a simmer. Cook for 45 minutes or until all veggies are very tender.

2. Add coconut milk and cook for another two minutes.

3. Puree with an immersion blender until smooth and silky. Taste and season as needed with sea salt and freshly ground pepper. If soup is too thick add a bit more chicken broth.