- 1 large or 2 small Butternut or kabocha squash, seeded and quartered
- 2 tablespoons coconut oil or olive oil
- 1 medium yellow or white onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai Red Curry paste
- 2 teaspoons ground coriander
- 1 large carrot or yam chopped
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- 2 Limes Juiced
- 4 cups (32 ounces) Chicken or vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- Handful fresh cilantro leaves, chopped
- Heat the oven to 400 degrees. Put the squash on a baking sheet in the oven for 30 – 45 min or until soft when pierced with a knife or fork.
- While waiting for the squash, heat oil in a large pot over. Once the oil is melted add chopped onion, carrot or yam, garlic, Thai curry paste, coriander, cumin, and salt.
- Stir occasionally, until onion is translucent. Add broth. Bring the mixture to a boil, reduce heat and simmer until the carrot is soft.
- Remove the skin from the squash and add to the mixture.
- Use an immersion blender to blend the contents of the pot. Purée until smooth.
- Stir the lime juice into the soup.
- Taste and season with additional salt or Thai Curry paste if needed.
- Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, lightly swirl the spoon through the top layer for a fun design.
- Sprinkle the top with chopped fresh cilantro.
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.