Thai Butternut Squash Soup

Preheat oven to 400°F.

Split butternut squash lengthwise, scoop out seeds, and rub with 1 tbsp oil, 1 tsp salt and 1/2 tsp pepper. Place cut side down on a baking sheet and roast for 60-90 minutes, until tender enough to insert a knife easily. Remove from oven and allow to cool. Once cool enough to handle, remove skin and set aside.

In a large stockpot, over medium heat, add remaining oil and heat until shimmering. Add onions, and remaining salt and pepper, and cook, stirring 1 minute. Add lemongrass, garlic, ginger, and curry paste and cook, stirring 2-3 minutes until onion has softened and curry is fragrant.

Add squash, coconut milk and enough stock to cover, plus 1”. Bring to a boil, reduce heat and simmer 15 minutes. If more liquid is required, add additional stock or water.

Remove from heat, add lime juice, basil and cilantro and blend using a hand blender until smooth. If you don’t own a hand blender, cool slightly before blending in blender or food processor, and do so in parts, until smooth. Scoop into bowls and garnish with GoodLeaf Magic Broccoli Microgreens.

Enjoy!