Curried Butternut Squash Soup
| 12 |
60 |
384 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
50 min |
4
|
For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting.
Ingredients
|
1/4 cup
|
Coconut flakes
(unsweetened)
|
|
1/4 cup
|
Pumpkin seeds (pepitas)
(pepitas)
|
|
1 1/3 kg
|
Butternut squash
(peeled; halved lengthwise; cut into 3/4-inch slices)
|
|
1 small
|
Yellow onion
(quartered)
|
|
1 pepper
|
Red Fresno Chile
(halved)
|
|
4 clove(s)
|
Garlic
(unpeeled)
|
|
1/4 cup
|
Coconut oil
(virgin; melted)
|
|
3 tbsp
|
Curry powder
(vadouvan or curry powder)
|
|
|
salt; pepper
(Kosher; freshly ground)
|
|
1/3 cup
|
Cilantro (coriander)
(chopped)
|
|
2 tsp
|
Orange
(finely grated; zest)
|
|
1 1/2 cup
|
Coconut milk, sweetened
|
Instructions
- Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes; set aside.
- Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing); season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.
- Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.
- Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
