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Pre-heat oven to 450 degrees.
Cut your squash in half, spoon out the seeds and place face down on a cookie sheet.
Roast until easily pierced with a fork. This should take about 30 minutes. Remove from oven and set aside.
In a soup pot, saute the onion and garlic in a splash of water or broth for 5 minutes, stirring occasionally.
Add the ginger, spices and red curry paste. Cook for a few more minutes, adding more water or broth as needed so it doesn’t stick.
Add the chopped carrot.
Peel the butternut squash, chop and add to the soup or scoop it out of the peel with a spoon and right into the soup.
Add the coconut milk and vegetable broth.
Simmer for about 20 minutes or until carrots are soft.
Add to a blender and puree until smooth and creamy.
Pour back into the pot and stir in the lime and sugar. Season with salt and pepper, if needed.
Serve with fresh lime and cilantro or store in the fridge for up to 5 days.