Thai Curried Butternut Squash Soup is sure to warm you up on a cold day! It’s naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread.
Preheat the oven to 200 degrees C (400 degrees F) and line a rimmed baking sheet with parchment paper.
Cut the butternut squash in half lengthwise, use a spoon to remove seeds and membrane.
Transfer the butternut squash to the prepared baking sheet cut side down and bake for 30-35 minutes or until the squash is tender and completely cooked through.
Heat the oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes. Add the garlic, ginger, and sauté another 1-2 minutes.
Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh. Add it to the pan, along with the red curry paste, cayenne pepper, and salt. Stir everything together, then pour in the vegetable stock.
Bring the mixture to a boil, reduce the heat to low, and let it simmer for 15 minutes, so the flavors have a chance to meld.
If the soup is too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings if needed.
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