Ingredients:

  • 5 lbs butternut squash, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 6 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are golden brown.
  2. Melt butter in a large Dutch oven or pot over medium heat. Add diced onion and sauté until translucent and slightly browned, approximately 7 minutes.
  3. Stir in minced garlic and grated ginger, cooking for 60 seconds. Add curry powder and cook for 1 additional minute until toasted.
  4. Transfer the roasted squash into the pot with the aromatics. Pour in vegetable broth and simmer gently for 10 minutes.
  5. Stir in the coconut milk and lime juice. Process with an immersion blender or stand blender until the soup is completely smooth and velvety.