- 2 tablespoons olive oil
- 1 large butternut squash, halved, seeded
- 3 carrots, thinly sliced
- 2 garlic cloves, peeled
- 1 onion, chopped
- 1/2 tablespoon red curry paste (thai kitchen brand is good)
- 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
- 2 teaspoons grated turmeric root or 1/2 teaspoon ground turmeric
- 2 teaspoons kosher salt plus more for seasoning
- 14.5-oz. diced tomatoes, drained
- 1 1/2 cups cups low-sodium chicken broth or water
- 1/2 cup heavy whipping cream or 1 can coconut milk
- a few splashes of red boat fish sauce, if have it
Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. Squash and garlic can be roasted 1 day ahead.
Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. (Or, you can do what I did and cook up 4 slices of bacon and use the grease!)
Add carrots and onion; cook until softened, about 10 minutes. Stir in ginger, 2 tsp. salt, curry paste, and turmeric. I think I even squirted some sriracha in at this point because we like things spicy. Cook until fragrant, about 30 seconds. Add tomatoes, roasted squash and garlic cloves and stir to coat. Add chicken broth (or water); bring to a boil. Reduce heat and simmer to allow flavors to meld, about 20 minutes.
Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Stir in heavy whipping cream or coconut milk. Season with salt and pepper.