Creamy Roasted Butternut Squash Coconut Curry

1.Preheat your oven to 200°C. Toss the cubed butternut squash with the olive oil, 1/2 tsp salt, and black pepper. Spread the squash in a single layer on a large baking sheet and roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized.

2.While the squash roasts, prepare the curry base. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until softened and translucent.

3.Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Stir in the red curry paste and ground turmeric, cooking for 2 minutes to toast the spices and deepen their flavor.

4.Pour in the vegetable broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer, then stir in the full-fat coconut milk and the remaining 1/2 tsp of salt.

5.Once the roasted butternut squash is ready, reserve about 1/2 cup of the cubes for garnish. Add the remaining roasted squash to the simmering curry mixture.

6.Reduce the heat to low and simmer gently for 10 minutes, allowing the flavors to fully meld.

7.Carefully transfer the curry mixture to a high-powered blender (or use an immersion blender directly in the pot). Blend until the curry is completely smooth and velvety. If using a standard blender, ensure the lid is properly vented and covered with a towel.

8.Return the blended curry to the pot (if necessary). Stir in the brown sugar and lime juice. Taste the curry and adjust the seasoning, adding more salt, sugar, or lime juice as needed to achieve a perfect balance of sweet, sour, and savory.

9.Serve the creamy butternut squash curry hot over cooked rice. Garnish each bowl with the reserved roasted squash cubes and a generous sprinkle of fresh cilantro.