Saute: Heat olive oil in a large pot or dutch oven, add garlic and onions and saute until translucent, about 5 minutes.
Mash/Blend: While the garlic and onions cook, prepare lemongrass: slice it thin and mash it with a mortar and pestle or blend in a food processor.
Additions: Add butternut squash and carrots to the pot. Stir in curry paste, ginger, lemongrass paste and turmeric, stir until carrots and squash are well-coated.
Boil: Add in broth and bring to a boil. Let simmer until carrots and squash are fork tender, (~25-30 minutes).
Puree: Either use an immersion blender to puree until smooth, or you can transfer the soup to a blender, but be very careful blending hot liquids and don’t overfill the blender. I recommend blending in 2-3 batches to puree.
Mix it up: Once pureed, (if you used a blender, transfer back to the pot) stir in coconut milk and season with salt, pepper, and cayenne to taste.
Top it off: Garnish with a squeeze of lime juice, a handful of cilantro leaves and a sprinkle of pumpkin seeds. Enjoy!
PREP AHEAD: Prep the veggies in advance to streamline the cooking process. This is a great make-ahead soup recipe and can be frozen and stored to enjoy later. LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 3-5 days or the freezer for up to 3 months. Thaw and reheat on the stove. NUTRITION NOTES: This soup is a great source of fiber and vitamin A, also containing potassium and magnesium. Make it a balanced meal by pairing it with a lean protein. SERVING SUGGESTIONS: Though this soup is healthy, make it a complete meal by serving with a lean protein, green saladand some hearty bread to dip in the soup. It would also be good with Crispy Tofu, rice and roasted vegetables.