Thai Roasted Butternut Squash Soup

  • 4 cups chicken stock
  • 2 tsp olive or avocado oil
  • 1 Tbs fish sauce
  • 2 Tbs Ginger Garlic Pepper jelly
  • 1 Tbs. Brown sugar
  • 6 cloves garlic minced
  • 2 cans of full fat coconut milk
  • 1/2 cup cream
  • 2 Tbs yellow curry paste
  • 3 carrots peeled and diced
  • 2 butternut squash split, coated with oil and roasted at 425 degrees until fork tender.
  • 3 bay leaves
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp cinnamon
  • 1 onion diced
  • Salt and pepper to taste
Directions:
  1. Split butternut in half and take out seeds. Coat with oil and roast at 425 until tender.
  2. Heat oil in stock pot , add minced garlic and diced onion and sauté until translucent.
  3. Mix in yellow curry and one can of coconut milk . Bring to a boil and let spices bloom for one minute.
  4. Reduce heat to medium and add second can of coconut milk, roasted butternut squash, chicken stock, fish sauce, ginger garlic pepper jelly, carrots, bay leaves, nutmeg, cinnamon, salt & pepper.
  5. ​Cook until carrots are tender approximately 30-60 minutes to let flavors come together. Purée with stick blender and then add in cream.
  6. Garnish with a swirl of coconut milk. You can omit the cream if your not doing dairy.