This soup is a perfect blend of warming flavors and creamy comfort. The roasted winter squash adds a rich sweetness, while the Thai red curry paste brings a gentle heat and depth. Balanced with organic coconut cream's creaminess and fresh lime's bright acidity, it’s a dish that feels like a warm hug on a chilly day. Perfect for cozy nights or meal prep favorites!

Ingredients:

Base Ingredients:

• 1 medium winter squash (such as pumpkin, kabocha, or butternut), halved and seeded

• 1 tablespoon coconut oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons Thai red curry paste

• 4 cups vegetable stock

• 1 cup organic coconut cream

• 1 tablespoon maple syrup (optional, for sweetness)

• Juice of 1 lime

Seasonings and Garnishes

• Salt & Pepper, to taste

• Fresh cilantro, chopped

• Thinly sliced red chili (optional, for heat)

• Toasted pumpkin seeds

• Drizzle of coconut cream

Preparation:

1. Prepare your squash: Preheat your oven to 400°F. Cut the squash in half and scoop out the seeds. Rub the flesh with a little coconut oil, season with salt and pepper, and place it cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes until the flesh is tender and easily pierced with a fork. Allow it to cool slightly, then scoop the roasted flesh and set aside.

2. Sauté the aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add onion and sauté until translucent. Stir in garlic, ginger, and Thai red curry paste, cooking until fragrant, about 1-2 minutes.

3. Build the soup base: Add the roasted squash flesh and vegetable stock to the pot. Bring to a boil, then reduce to a simmer for 10 minutes to let the flavors meld.

4. Blend it smooth: Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy.

5. Finish with cream and lime: Stir in the coconut cream, lime juice, and maple syrup (if using). Taste and adjust the seasoning with salt and pepper.

6. Serve and garnish: Ladle into bowls and top with fresh cilantro, red chili slices, toasted pumpkin seeds, and a drizzle of coconut cream for extra flair.

Notes from Chef Lauren

• This soup highlights the perfect marriage of sweet, spicy, and creamy flavors. Feel free to use your favorite winter squash from the farmers market and adjust the curry paste to your desired spice level.

• I prefer using Mekhala Organic Thai Red Curry Paste because of its smoky and savory flavor profile, clean organic ingredients, and balanced heat. It enhances the dish without overpowering the natural sweetness of the roasted squash.