Beautiful Thai Roasted Paleo Butternut Squash Soup

This recipe is dairy-free, yet creamy and so delicious. Don’t let the word roasting scare you away from this delicious recipe. Roasting just means cooking at a relatively high temperature. Roasting brings out a vegetable’s natural sugars, making the unique flavors burst in your dish. Adding a little curry powder gives it that zest of restaurant quality soup that is low in fat, high in fiber and full of vitamins and minerals like Vitamin A and C, manganese and magnesium. This awesome recipe is brought to you by HealthNutNation. Enjoy!

Ingredients :

  • 2 tbs expeller pressed coconut oil
  • 2 tbsp curry powder
  • 1 butternut squash (peeled, seeded, large diced 2”x2”)
  • 1 large sweet onion (cut into eights)
  • 1 tbs fresh ginger root (finely chopped, peel on)
  • 3 cups chicken or vegetable broth
  • 1 can coconut milk/cream
  • 3 tbs fresh cilantro (optional)

Directions :

Step 1: preheat oven

Set your oven to 425F to preheat for roasting.

Step 2: seed and dice butternut squash

thai-butternut-squash-soup-01-1 thai-butternut-squash-soup-01-2 thai-butternut-squash-soup-01-3

Cut squash in half and then in half again, makes it easier to work with. Using a spoon or a melon baller, remove all the seeds from the squash.

Step 3: cut onion

thai-butternut-squash-soup-02

Cut onions into large pieces, eights is just fine and add into a bowl with squash.

Step 4: prepare vegetables for oven

thai-butternut-squash-soup-03-1 thai-butternut-squash-soup-03-2 thai-butternut-squash-soup-03-3

Drizzle oil over the vegetables and sprinkle with curry powder. Toss vegetables to coat evenly, now spread onto a large roasting pan (a rimmed cookie sheet will work fine). Bake for 25 minutes until the vegetables are golden brown, stirring occasionally.

Read This:  The Best Low Carb Dinner: Paleo Pasta

Step 5: add all ingredients to a saucepan

thai-butternut-squash-soup-04-1 thai-butternut-squash-soup-04-2

Remove vegetables from oven and put into a 4 quart saucepan. Add ginger, broth and coconut milk/cream and heat over medium high bringing to a low boil. *Note: using light coconut milk is fine but remember the fat keeps you full and helps absorb the fat soluble vitamins.

Step 6: cook and puree soup

thai-butternut-squash-soup-05-1 thai-butternut-squash-soup-05-2

Reduce heat to low. Simmer for 20 minutes or until vegetables are tender. After simmering use an immersion/stick blender to puree soup. (You can blend small batches in a blender.) Add a little salt to taste if you like.

Step 7: garnish and serve

thai-butternut-squash-soup-06

Garnish with cilantro and serve immediately. Perfect on a cold winter’s day or anytime you are craving a little warmth.

TURN YOUR INBOX TO A RECIPE BOX

Get the latest delicious paleo recipes, tips and updates via email.