Roasted Coconut Butternut Squash Soup
Ingredients
For the roasted veggies
- 1 large butternut squash about 1½ pounds
- 1 large sweet onion coarsely chopped
- 1 large yellow bell pepper cored, seeded and roughly cut
- 3 medium carrots peeled and roughly chopped
- 6 cloves garlic unpeeled
- 2 tablespoons extra virgin olive oil
- 2 teaspoon ground coriander
- 1 teaspoon kosher salt
- fresh ground black pepper to taste
For the soup:
- 4 cups low sodium chicken broth more to thin, if needed
- 2 13.5-ounce cans coconut milk
- 2 tablespoon red curry paste I use Thai Kitchen
- 2 tablespoon finely grated fresh ginger or ginger paste or ginger paste
- 2 tablespoons peanut butter
- 1 large sweet potato peele and roughly chopped
- 1 large apple peeled and roughly chopped (I use a Granny Smith)
- 1 tablespoons sugar
- 1 large bay leaf
- 2 teaspoons kosher salt
For garnish:
- fresh lime wedges
- plain yogurt
- roasted, salted peanuts or cashews
- cilantro, basil, and/or mint leaves
Instructions
For the roasted veggies:
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Preheat the oven to 400˚F. Line a sheet pan with foil for easy cleanup.
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Place butternut squash in the microwave and cook on high power for 2-3 minutes, depending on the watt power of your microwave. (Mine is 1000 Watts and 3 minutes is perfect.) Remove from the microwave with a kitchen towel or hot pads (it will be hot) and place on a cutting board. Allow to cool for a few minutes then cut off the stem. Place the squash on its side and, using a long sharp knife, cut it in half horizontally. Drizzle all sides of the squash lightly with oil and rub the oil to coat with your hands. Place the squash on one half of the prepared sheet pan, cut side down.
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Arrange the onion, bell pepper and carrots on the other side of the sheet pan and drizzle with 2 tablespoons of olive oil and sprinkle with the coriander, salt and a generous grind of pepper. Place the garlic cloves on a small piece of foil and drizzle lightly with olive oil. Pull up the foil around the garlic to make a sealed packet and place in the center of the sheet pan.
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Roast the veggies for 25 minutes, stirring once halfway through (leave the squash where it is).
For the soup:
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While the veggies are roasting, combine 4 cups of broth, the coconut milk, red curry paste, ginger, peanut butter, sweet potato, apple, sugar, bay leaf and kosher salt in a large Dutch oven or soup pot. Bring to a boil and cook for 20 minutes.
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When the veggies are finished in the oven, transfer the onion, bell pepper and carrots to the soup pot. Scoop out the squash seeds and discard then scoop out the flesh and add to the pot with the other veggies. Open the packet with the garlic and slice off the flat end of each clove. Squeeze the cloves into the pot and discard the skins.
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Return the mixture to a boil and cook for another 10 minutes. Remove the bay leaf and discard.
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Using an immersion blender, puree the soup until smooth and velvety. (You can also allow the soup to cool for a bit then transfer to a regular blender to puree, making sure the top opening is vented to allow steam to escape.) Taste and add more salt and pepper, if needed.
For garnish:
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Serve with a drizzle of yogurt, salted, roasted cashews or peanuts, lime wedges, fresh cilantro, basil and/or mint, for garnishes if desired. See the post for other serving options.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.