Roasted Butternut Squash Soup
Recipes Healthy Cooking Main Dish Seasonal cooking Soups and stews Vegetarian
Description
Colder weather will be here soon and this soup will warm you up and is easily made even on busy weeknights. It's healthy, satisfying, creamy and dairy free. The caramelized squash gets its deep and rich flavor from roasting it in the oven, so don't skip t
Ingredients
Squash:
1 large, 2 1/2 – 3 lb. butternut squash, cut in half, seeds removed
1-2 T. olive oil
pinch of salt
Soup:
2 T. olive oil
3/4 c. sweet onion, finely chopped
3 cloves garlic, crushed
1 1/4 t. ginger, crushed (or minced ginger paste)
3/4 t. salt
1/4 t. cinnamon
pinch cayenne pepper, optional
15 oz. canned coconut milk, full-fat or lite (NOT from the refrigerated section)
1-2 c. vegetable broth (or chicken broth)
cilantro, optional
Directions
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Roasting the Squash:
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
Drizzle 1-2 T. olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
Place squash face-down on the prepared baking sheet. Bake for 40-50 minutes, or until squash is tender.
Soup:
In a medium saucepan, combine 2 T. olive oil and onion; sauté over medium heat for 3-4 minutes. Add garlic and ginger; cook over medium heat for 1-2 minutes.
Add salt, cayenne, cinnamon, coconut milk, and broth; stir to combine. Cover with a lid; reduce heat to low; simmer for 5 minutes.
Once squash is done cooking, remove as much flesh as possible; discard the skin.
Add all of the squash and coconut milk mixture to a high-speed blender. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor; process in batches; puree for 2-3 minutes, or until contents are completely smooth.
Pour soup back into the saucepan; reheat over medium-low heat.
Stir well.
Serve soup immediately with a drizzle of coconut milk and fresh cilantro, if desired.
6 servings.
TIPS:
To Store: This soup gets even better with time and will taste wonderful after 1-2 days in the refrigerator. Keep in an airtight container in the refrigerator for up to 4-5 days.
To Freeze: Place in a freezer-safe container or a freezer zip bag in the freezer for up to 4-6 months.