Spicy Thai Butternut Squash Soup

Step 1

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Step 2

Cut the squash in half and place face down on the baking sheet. Bake for 25-35 minutes until the squash is tender.

Step 3

Add the avocado oil to a pot on medium-high heat.

Step 4

Once heated, add the onions and garlic and sauté for 2-3 minutes.

Step 5

Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.

Step 6

Mix everything together  then add the curry paste, curry powder, soy sauce vegetable broth and coconut milk and bring the soup to a light boil for 1-2 minutes.

Step 7

Reduce heat to low, then cover and let simmer for 10 minutes.

Step 8

Transfer the soup to a blender (or use an emulsion blender) to puree the soup.

Step 9

Garnish with coconut milk, cilantro and sesame seeds.