This delicious and easy squash soup gets changed up with coconut and Indian curry flavors
Prep Time
50 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise
scoop out seeds and strings
and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut
garam masala
curry powder
salt
and pepper; toss to cover squash evenly with the spices.
Roast in the preheated oven until butternut squash pieces pierce easily with a fork
25 to 35 minutes.
Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.
Cook's Notes:
Reserve the seeds if you want to roast them. I wash them off
put them in an 8x8-inch pan
sprinkle with salt and pepper
and roast for 15 minutes at the same time as the squash.
The soup will keep in the fridge for at least 1 week. You can also portion the soup into storage containers and freeze individual servings.
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