2 Tablespoons15 gfresh ginger root, sliced with skin on
3 mediumgarlic cloves, crushed
½ 10 glemon grass
2 Tablespoonsred curry paste
4 cups515 gbutternut squash, 1 medium, diced, skin on
¼ lime, peeled
1 teaspoonsalt, optional
⅛ teaspoonground black pepper
3 cups750 mlvegetable stock [or chicken stock]
½ cup120 mlcream of coconut, optional
2 Tablespoons30 mlextra virgin olive oil
2 Tablespoons15 gfresh ginger root, sliced with skin on
3 mediumgarlic cloves, crushed
½ 10 glemon grass
2 Tablespoonsred curry paste
4 cups515 gbutternut squash, 1 medium, diced, skin on
¼ lime, peeled
1 teaspoonsalt, optional
⅛ teaspoonground black pepper
3 cups750 mlvegetable stock [or chicken stock]
½ cup120 mlcream of coconut, optional
2 Tablespoons30 mlextra virgin olive oil
2 Tablespoons15 gfresh ginger root, sliced with skin on
3 mediumgarlic cloves, crushed
½ 10 glemon grass
2 Tablespoonsred curry paste
4 cups515 gbutternut squash, 1 medium, diced, skin on
¼ lime, peeled
1 teaspoonsalt, optional
⅛ teaspoonground black pepper
3 cups750 mlvegetable stock [or chicken stock]
½ cup120 mlcream of coconut, optional
Directions
Preheat oven to 400° F (205° C).
Toss together the olive oil, ginger, garlic, lemongrass, curry paste, squash, lime, salt (optional), and pepper and place on a sheet tray. Roast in preheated oven for 45 minutes to one hour. Remove from the oven and cool slightly.
Place stock, cream of coconut, and roasted mixture into the Vitamix container in the order listed and secure the lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Preheat oven to 400° F (205° C).
Toss together the olive oil, ginger, garlic, lemongrass, curry paste, squash, lime, salt (optional), and pepper and place on a sheet tray. Roast in preheated oven for 45 minutes to one hour. Remove from the oven and cool slightly.
Place stock, cream of coconut, and roasted mixture into the Vitamix container in the order listed and secure the lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Preheat oven to 400° F (205° C).
Toss together the olive oil, ginger, garlic, lemongrass, curry paste, squash, lime, salt (optional), and pepper and place on a sheet tray. Roast in preheated oven for 45 minutes to one hour. Remove from the oven and cool slightly.
Place stock, cream of coconut, and roasted mixture into the Vitamix container in the order listed and secure the lid.
Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
Refine Your Recipe
Yield
64 oz1000 g64 oz1000 g48 oz750 g
Nutrition
1
serving (306 g)
Calories
220
Total Fat
11g
Total Carbohydrate
32g
Dietary Fiber
2g
Sugars
19g
Protein
2g
Sodium
930g
Saturated Fat
5g
Chef's Note
The star of this dish, the butternut squash, is not only beautiful in color and flavor, but also packs a (nutritional) punch with vitamins, minerals, fiber, and antioxidants.
