Vegetarian Butternut Squash Soup
This Vegetarian Butternut Squash Soup is the perfect transition from summer to fall because it's smooth, creamy and shines with bright, beautiful autumn colours. The roasted vegetables make this soup even tastier and the combination of all the ingredients make this one of the most flavourful soups I have ever made.
Ingredients
- 3 tbsp coconut oil or olive oil
- 3 cups butternut squash peeled, seeded, and cut into small ½-inch pieces
- 1 yellow onion chopped into little pieces
- 4 garlic cloves pressed or chopped
- 1 tbsp ginger minced
- 1 stalk lemongrass mashed (see video)
- 1.5 tbsp thai red curry paste
- 1 tsp ground cumin
- 1/4 tsp sea salt
- For some extra spice add up to ¼ teaspoon red pepper flakes
- 4 cups vegetable broth or chicken broth
- 1 can coconut milk (reserve 3 tablespoons for drizzling)
- 1 tbsp fresh lime juice
- Handful fresh cilantro leaves, chopped
- 1 red chilli pepper chopped finely for garnish (optional)
Instructions
- Preheat oven to 400 F. Place squash and onions on baking sheet and drizzle with 1 tablespoon of oil. Place in oven and roast for 30 minutes or until tender.
- In large soup pot, heat 2 tablespoons of olive oil on medium heat. Saute ginger and garlic for 2 minutes. Add cumin and Thai red curry paste and saute for an additional 1 minute.
- Add broth, coconut milk, lemongrass, roasted squash and onion; simmering for 5 minutes on medium heat.
- Remove from heat and remove lemongrass. Let cool slightly.
- Blend in batches in your blender until smooth and creamy.
- Return to heat and add salt and lime juice; blending until heated through.
- Drizzle remaining coconut milk on top of each bowl and garnish with chopped cilantro and chili pepper.
Nutrition
Calories: 369kcalCarbohydrates: 24gProtein: 3gFat: 31gSaturated Fat: 27gSodium: 1106mgPotassium: 704mgFiber: 3gSugar: 6gVitamin A: 12655IUVitamin C: 43.7mgCalcium: 92mgIron: 4.9mg
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