RECIPE | Roasted Butternut Curry Soup


This is now one of my favorite soups for the cold weather! It is super simple to throw together.  Chop all of the vegetables, toss them in olive oil & spices, let them roast until tender, and then blend everything until smooth. Add the red curry paste while blending and then stir in the coconut cream. Delicious!

1 large butternut squash peeled, seeded, and chopped
1 large sweet potato peeled and chopped
1 white onion quartered
1 small apple peeled cored and chopped (I used golden delicious this time)
20 (ish) oz vegetable broth
2 tablespoons olive oil
1 1/2 teaspoons cumin
1 tablespoon coriander
1 tablespoon parsley
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper (less if you don’t enjoy heat!)
salt to taste
2 tablespoon thai red curry paste
1/2 cup coconut cream

Garnish with:
roasted chickpeas in the same seasoning
green onion

Toss the butternut, sweet potato, onion, apple in olive oil and stir in the dry seasoning until evenly coated. Roast in the oven at 375 for 45min-1 hour, stirring every 15 minutes. Once the veggies are tender, blend, adding the veggie stock until you like the consistency, add the curry paste at this time. Once the soup is smooth transfer it to a pot and stir in the coconut cream. Enjoy by itself or with garnish of spicy roasted chickpeas, cilantro, and green onions.

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