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Roasted Curry Butternut Squash Soup


1 butternut squash
2 cups vegetable broth
1 can (14oz) coconut milk
1 small onion, chopped
1 inch knob of ginger, minced
2 cloves garlic, minced
1 TBSP garam masala (or curry powder)
1 tsp each cumin, chili powder, turmeric
pinch cinnamon
salt & pepper
olive oil


1. Preheat oven to 400F.
2. Cut squash in half legthwise and remove seeds - seeds can be roasted and used as a topping if desired.
3. Put squash on a sheet tray rind down and brush the flesh with olive oil. Sprinkle with salt, pepper, and a little garam masala.
4. If you want to roast the seeds toss them with a little olive oil, salt, and pepper, and spread them on the sheet tray with the squash.
5. Roast squash for 60-75 minutes until flesh is soft. Seeds should only be roasted 20-ish minutes, checking every 5 minutes.
6. In a 3qt pot, sautee the onion, garlic, and ginger in olive oil until onion is soft.
7. Add broth, coconut milk, and seasonings except sriracha. Bring to a simmer over medium heat and simmer for 20-30 minutes.
8. Scoop roasted squash out of the rind and add to the soup. Simmer for 20-30 more minutes.
9. Mash the squash into the broth with a wooden spoon or a potato masher, then blend with an immersion blender until smooth.
10. Serve topped with a few drops of sriracha and some roasted seeds.