In early August, I was at my cousins house for dinner and my aunt made this amazing butternut squash soup! My aunt is phenomenal at cooking and baking so I knew I was in for a treat when they had me over. This soup is everything you’d want in an autumn soup: earthy, textured, and incredibly flavorful. I like to offset the spice of the peppers with a dollop of full-fat organic greek yogurt and slices of creamy avocado. The chunks of fresh ginger in the soup are my absolute favorite. Next time, I’m making a double batch because this soup is just that good.
Recipe for Roasted Butternut Squash Soup (adapted from Food52)
- 2 tbs coconut oil
- 1 large butternut squash, halved & seeded
- 2 large yellow onions, diced
- 1 red pepper, seeded & chopped
- 1 jalapeno pepper, seeded & chopped
- 4 cloves garlic, chopped
- 3 in fresh ginger, peeled & chopped
- 1 tbs tamari
- 1 tbs red curry paste (or a few shakes of curry powder)
- 2 tsp garam masala (preferably) or curry powder
- 1 14 oz can coconut milk
- 2 cups vegetable broth (or more it you like a more watery soup)
- salt & pepper to taste
- yogurt, avocado, parsley for serving
- Preheat oven to 375ºF and lightly coat a large cookie sheet with olive oil.
- Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off and cut into chunks.
- While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic, and ginger and saute till onion turns translucent (about 8 min.). Add in red pepper, jalapeno, season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn).
- Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, and the roasted butternut squash and stir to combine.
- Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. Serve with a dollop of yogurt, slices of avocado, and a sprinkle of cilantro if desired. Enjoy!