Spicy Thai Winter Squash Soup
- 2 medium winter squash, we use butternut and Long Island cheese pumpkin
- 3 tablespoons avocado oil, or vegetable oil
- 2 medium onions, chopped
- 8 garlic cloves, chopped
- 2–4 tablespoons chile paste, we use Kinna’s Laos Chile Paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 6 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon soy sauce
- 2 teaspoons honey, can substitute maple syrup or agave
- 2 teaspoons salt
- Coconut milk, cilantro, sesame seeds to garnish
- Preheat oven to 400°F and line a baking pan with parchment paper.
- Cut squash in half lengthwise, remove the seeds, and place cut side down on the baking pan. Bake for 25–35 minutes until the squash is tender.
- In a large stockpot or dutch oven over medium-high heat, add oil and onions; sauté 3–4 minutes. Reduce heat to medium and add garlic.
- Using a spoon, scoop out the squash into the pot. Discard squash shells. Mix everything well, then add chile paste, seasonings, and pepper, and stir. Add vegetable broth, coconut milk, soy sauce, and honey; bring to a boil. Reduce heat to low; cover and let simmer 15 minutes.
- Transfer the soup to a blender (or use an immersion blender) to pureé. Return to pot and stir in 2 teaspoons salt (or to taste). Serve in bowls and garnish with coconut milk, cilantro, and sesame seeds.