1-First, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures your butternut squash roasts to perfection. Cut 1 medium butternut squash in half, place it cut-side down on the baking sheet, and roast for 25-35 minutes until tender.

2-Next, heat 1 1/2 tablespoons of avocado oil or vegetable oil in a pot over medium-high heat. Add 1 medium chopped onion and 3 minced garlic cloves; sauté for 2-3 minutes until they’re fragrant and translucent. This builds a flavorful base that’s hard to beat.

3-Then, remove the seeds from the roasted squash and scoop out the flesh, adding it to the pot while discarding the shells. Stir in 1 to 2 tablespoons of Thai red curry paste (start with 1 for milder heat), 1 teaspoon curry powder, 1 liter vegetable broth, 1 teaspoon soy sauce, salt, and pepper. Bring it to a light boil for 1-2 minutes to meld the flavors.

4-Reduce the heat to low, cover, and simmer for 10 minutes. Now, transfer the soup to a blender or use an immersion blender to puree it until smooth and creamy. Finally, stir in 1/4 cup coconut milk and serve garnished with cilantro and sesame seeds if desired. For a fun twist, pair this with something like our spicy Thai chicken stir-fry recipe for a fuller meal.