Roasted Squash Soup with Coconut Milk
Roasted squash, warming spices, onion, garlic, ginger, soothing broth, and creamy coconut milk come together to create the perfect soup for transitioning into autumn.
Servings 6 cups
Ingredients
Roasted Squash
- 1 large squash (butternut, kabocha, red kuri)
- 1 tablespoon olive oil
Soup
- 1 tablespoon coconut oil
- 1 medium yellow onion
- 2 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 3/4 teaspoon garam masala
- sea salt + fresh black pepper (to taste)
- 2 cups vegetable broth
- 1 400ml can coconut milk
- 4 cups roasted squash
Instructions
Roasted Squash
- Preheat your oven to 400°F and line a baking sheet with parchment. While the oven is preheating, peel the squash and cut it into cubes. Transfer the squash to the lined baking sheet and toss with the olive oil, salt and pepper. Roast for 40 minutes, turning the squash at the halfway point.
Soup
- In a large pot or dutch oven, melt the coconut oil over medium heat. Add the onion and sauté until translucent, approximately 5 minutes. Add the ginger and garlic and cook for a further 3 minutes.
- Add the spices, stirring constantly to prevent burning. Add the roasted squash, stirring well to distribute the spices, then add the broth and coconut milk. Season the soup with sea salt and fresh pepper and give it a good stir.
- Transfer the soup to an upright blender and blend until smooth. Alternatively, you can use an emersion blender to blend the soup right in its pot.
- Reheat the soup to enjoy immediately, or transfer it to an airtight container to store in the fridge. The soup will keep for one week in the fridge or one month in the freezer.