Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 large onion
- 2 stalks celery
- 4 cloves garlic
- 1-inch piece of fresh ginger
- 1 tbsp olive oil
- 1 tbsp curry powder
- 2 tsp cumin
- 1/4 tsp cloves
- 2-4 cups vegetable broth (see notes)
- 1 (14.5 oz) can coconut milk
- 2 tbsp lime juice
Instructions
- Preheat oven to 400F.
- Cut squash in half and scrape out the seeds and pulp.
- Quarter onion and cut celery celery stalks into thirds.
- Place squash, onion, celery, garlic, and ginger on a baking sheet. Coat with olive oil and sprinkle with curry powder, cumin, and cloves to thoroughly coat all of the vegetables.
- Place the squash cut-side down on the baking sheet and poke each half with the tip of a knife or a fork several times to create small holes throughout to allow for even cooking.
- Roast in the oven for 35-40 minutes until squash is soft when you poke it with a fork.
- Remove vegetables from the oven and allow to cool enough that you can handle the squash.
- Scrape the insides of the squash into the jar of your blender along with the remainder of the roasted vegetables, garlic, and ginger. You may need to do this in two parts depending on the size of your blender. Blend until completely smooth, scraping down the sides if necessary until fully blended.
- Pour into a large pot and put over medium heat on the stove. Add vegetable broth, coconut milk, and lime juice and stir to combine. Simmer until heated through and serve.
Notes
This soup can be very thick and hearty if you use just 2 cups of vegetable broth or you can thin it out with up to 4 cups of broth. The amount of broth you use is dependent on how thick you prefer your soup (maybe you’re having it as a main dish versus a side) as well as how large your squash is. If you have a larger squash, you may want to use a bit more broth whereas if you have a small squash, less broth may suffice. It’s up to you and how much you prefer to add in Step 9 above.
This soup is wonderful and the epitome of a warm fall or winter soup. The sweetness from the squash and coconut milk pair with the ginger, curry powder, cumin, and cloves for a delicious sweet and savory combination.
This soup is lovely whether it is on the thicker or thinner side and you can adjust the thickness to suit your tastes depending on how much vegetable broth you use. If you are eating this more as a main dish, leaving it thick is nice while thinning it out is nice if you’re eating it as a side.
This recipe is super easy. All of the non-liquid ingredients get roasted in the oven together until the squash is soft (be sure to poke holes in the squash before roasting to allow it to cook evenly and more quickly). Then everything gets blended together in a blender or using an immersion blender and you’re good to go.
If you like, you can roast the seeds from the squash to use as a topping on the soup or just to have them as a snack over the next few days.
Serves 4-6.
Ingredients:
1 large butternut squash
1 large onion
2 stalks celery
4 cloves garlic
1-inch piece of fresh ginger
1 tbsp olive oil
1 tbsp curry powder
2 tsp cumin
1/4 tsp cloves
2-4 cups vegetable broth*
1 (14.5 oz) can coconut milk
2 tbsp lime juice
Directions:
Preheat oven to 400F.
Cut squash in half and scrape out the seeds and pulp.
Quarter onion and cut celery celery stalks into thirds.
Place squash, onion, celery, garlic, and ginger on a baking sheet. Coat with olive oil and sprinkle with curry powder, cumin, and cloves to thoroughly coat all of the vegetables.
Place the squash cut-side down on the baking sheet and poke each half with the tip of a knife or a fork several times to create small holes throughout to allow for even cooking.
Roast in the oven for 35-40 minutes until squash is soft when you poke it with a fork.
Remove vegetables from the oven and allow to cool enough that you can handle the squash.
Scrape the insides of the squash into the jar of your blender along with the remainder of the roasted vegetables, garlic, and ginger. You may need to do this in two parts depending on the size of your blender jar. Blend until completely smooth, scraping down the sides if necessary until fully blended.
Pour into a large pot and put over medium heat on the stove. Add vegetable broth, coconut milk, and lime juice and stir to combine. Simmer until heated through and serve.
Notes:
*This soup can be very thick and hearty if you use just 2 cups of vegetable broth or you can thin it out with up to 4 cups of broth. The amount of broth you use is dependent on how thick you prefer your soup (maybe you’re having it as a main dish versus a side) as well as how large your squash is. If you have a larger squash, you may want to use a bit more broth whereas if you have a small squash, less broth may suffice. It’s up to you and how much you prefer to add in Step 9 above.