Butternut Squash Soup

Rich creamy flavors of earthy root vegetables and hints of coconut and curry are soothing, especially on a cold rainy day. This super easy recipe is warm, inviting, and nurturing.

3 cups butternut squash, cut in wedges

3 cups sweet potatoes, cut in wedges

1 sweet onion, cut in wedges

3 tablespoons extra virgin olive oil

3 cups vegetable broth

20 ounces coconut milk (2 10-ounce cans)

1 tablespoon (or more) yellow curry powder

1/4 cup cilantro leaves, garnish

2 green onions, thinly sliced for garnish

1 tablespoon toasted hulled pumpkin seeds

Preheat oven to 400 degrees. Place the butternut squash, sweet potatoes, and onion on a large baking sheet. Drizzle olive oil over the top. Bake at 400 degrees for about one hour or until soft.  Stir once or twice while baking. Edges will be lightly browned.  Remove from oven and place in a food processor. Process until smooth. Add 1 cup of the vegetable broth.  Process for a few seconds.  Transfer to a soup pot over medium low heat.  Add additional 2 cups of vegetable broth, coconut milk, and curry powder. Stir occasionally until heated thoroughly. Add additional vegetable broth if you would like a thinner soup.  Garnish with cilantro, green onions, or pumpkin seeds.

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