Thai Roasted Butternut Squash Soup

From Jeanette's Healthy Living


Roasting the vegetables adds sweetness and depth to this soup. I use a little coconut milk to round out the flavors and add even more lusciousness. I also added adzuki beans for a heartier soup and some interest. If you like a simple smooth soup, just leave the beans out. By the way, this soup isn't just for seniors, my 8-year old loved it!


2½ pounds or about 8 cups butternut squash, peeled, seeded and cut into 1-inch pieces

1 large sweet potato, peeled, cut into 1-inch pieces

2 medium onion, cut into 1/2-inch slices

3 tablespoons plus 1 teaspoon extra virgin olive oil, divided

½ teaspoon Thai red curry paste

One 1-inch slice ginger, peeled and chopped

3 cloves garlic, chopped

4 cups vegetable stock

½ cup light coconut milk

½ teaspoon salt

¼ teaspoon pepper

1½ cups cooked adzuki beans, optional


Preheat oven to 400 degrees.  Place squash, sweet potato and onion in a large mixing bowl.  Drizzle with 3 tablespoons olive oil and toss vegetables well.  Transfer vegetables to a parchment paper lined baking sheet in a single layer. Bake for 40 minutes, or under tender.


Heat 1 teaspoon oil in a large stockpot.  Add red curry paste, ginger and garlic and stir well.  Cook until fragrant, about 1 minute.  Add vegetable stock, coconut milk, salt and pepper.  Bring to a boil, then reduce heat and cook, covered, for 10 minutes.


Place roasted vegetables and stock in a blender and blend until smooth.  You will need to do this in several batches, depending on the size of your blender.  Return blended soup to stockpot.  


Stir in adzuki beans, if desired.


Serves 4-6.