Makes 4 servings
This vibrant, creamy and nutrient-rich soup is just what cozy days are made of — add red pepper flakes, and it’ll warm you right up. Sweet butternut squash blends perfectly with garlic, onion, a dash of cumin and velvety creamy coconut milk for an ultra-flavorful and soothing spoonful.
Thai Butternut Squash Soup
Preheat oven to 475°F (245°C).
In a large bowl, toss onion, squash and garlic with Wesson Corn Oil. Lightly season with salt. Place on a lined parchment sheet and bake for 20-25 minutes. Remove from oven and transfer roasted veggies to a large pot.
In the large pot with roasted squash, add cream, water, and coconut milk. Heat over medium heat until liquid simmers. Simmer for 10-15 minutes, then using a blender or hand blender, puree contents until smooth.
For an extra smooth consistency, pass the soup through a mesh strainer and discard larger chunks. Season with lime juice, cumin, and salt.