Thai Style Squash Carrot Soup

Thai-Style Roasted Butternut Squash & Carrot Soup

Ingredients

• 1 tbsp coconut oil
• 1 white onion, diced
• 3 cloves garlic, diced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (I use Thai Kitchen)
• ½ tsp sea salt
• 4 cups roasted butternut squash (approx. 1 large or 2 small)
• 2½ cups carrots, chopped (approx. 4 medium carrots)
• 4 cups vegetable broth
• 1 tbsp brown or coconut sugar (agave nectar)
• 2 tbsp fresh lime juice
• 1 can coconut milk

Instructions

1. Cut your squash in half, spoon out the seeds.
2. Place face down on a cookie sheet and pour a little water onto the pan.
3. Bake in the oven at 350 degrees for approx. 40 minutes or until skin is easily pieced with a fork. When done, scoop out the flesh and set aside.
4. In a large saucepan, cook onion and garlic in the coconut oil for 5 minutes.
5. Add the ginger, spices and curry paste. Cook for 3 minutes, stirring.
6. Add the carrot and squash.
7. Add the coconut milk, lime, sugar and vegetable broth.
8. Simmer for about 20 minutes or until carrots are soft.
9. Puree in batches in a blender until smooth.

This is an awesome soup. 

http://www.runningonrealfood.com/thai-style-roasted-butternut-squash-carrot-soup-vegan-gluten-free/