Thai Roasted Butternut Squash Soup
Ingredients
- 8 cups butternut squash ~ 2.5 pounds, peeled, seeded, cut into 1" pieces
- 1 large sweet potato peeled, cut into 1" pieces
- 2 medium onion cut into 1/2" slices
- 3 tablespoons extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon Thai red curry paste
- 1 inch ginger peeled, chopped
- 3 cloves garlic chopped
- 4 cups low sodium vegetable broth
- 1/2 cup light coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups cooked adzuki beans
Instructions
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Preheat oven to 400 degrees. Place squash, sweet potato and onion in a large mixing bowl. Drizzle with 3 tablespoons olive oil and toss vegetables well. Transfer vegetables to a parchment paper lined baking sheet in a single layer. Bake for 40 minutes, or under tender.
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Heat 1 teaspoon oil in a large stockpot. Add red curry paste, ginger and garlic and stir well. Cook until fragrant, about 1 minute. Add vegetable stock, coconut milk, salt and pepper. Bring to a boil, then reduce heat and cook, covered, for 10 minutes.
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Place roasted vegetables and stock in a blender and blend until smooth. You will need to do this in several batches, depending on the size of your blender. Return blended soup to stockpot.
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Stir in adzuki beans, if desired.