1 large butternut squash, about 2 pounds, cut in half, seeds scooped out
3 large carrots, ends cut off
1 large onion, peeled, ends cut off, cut in half
1 large Granny Smith Apple, cut in half and cored, skin left on
1 medium sweet potato, whole
4 large cloves of garlic
2 tablespoons olive oil
3 or 4 cups of chicken stock
13.5-ounce can coconut cream
2 tablespoons thai curry paste for mild spice (or more to taste for spicier)
Chopped cilantro and a coconut cream drizzle for garnish
Preheat oven to 425º with the oven rack in the middle. Line a large roasting pan with parchment paper.
After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots and onion to your blender, and once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin. (Or if you’re like me, eat them as a snack while dinner cooks!)
After 60 minutes of roasting (or once your butternut squash is tender and a fork is very easily inserted and removed), remove the butternut squash. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins.
Add 1 or 2 cups of chicken stock and the thai curry paste to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn’t big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the can of coconut cream and enough chicken stock to reach your desired soup thickness. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner (like I do!), use 4 cups of chicken stock.
Leftovers will keep in an airtight container for 5 days in the fridge, or frozen for 6 months in the freezer.