Ingredients:

  • 2 lbs butternut squash, cubed
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste
  • 4 cups low-sodium vegetable broth
  • 13.5 oz light coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with oil and salt on a baking sheet. Roast for 20-25 minutes until the edges are golden-brown and the centers are tender when pierced with a fork.
  2. While the squash roasts, heat coconut oil in a pot over medium heat. Add the onion and sauté until translucent. Stir in the garlic, ginger, and red curry paste, cooking for 2 minutes until the paste smells nutty and fragrant.
  3. Pour in the vegetable broth and bring to a gentle simmer for 5 minutes. Add the roasted squash to the pot.
  4. Use an immersion blender (or transfer to a standing blender) to process until the mixture is completely smooth.
  5. Stir in the coconut milk and lime juice. Heat through on low for 2-3 minutes—do not let it reach a rolling boil once the coconut milk is added to prevent curdling. Season with maple syrup if the curry paste is too spicy.