Roasted Butternut Squash Soup Recipe
- Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, diced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1 tsp curry powder
- Salt and pepper to taste
- Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cubed butternut squash and diced onion with olive oil, curry powder, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until squash is tender and lightly caramelized.
4. Transfer roasted squash and onion to a pot. Add vegetable broth and bring to a simmer over medium heat.
5. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup in batches to a blender and blend until smooth, then return to the pot.
6. Stir in coconut milk until well combined. Adjust seasoning with additional salt and pepper if needed.
7. Serve hot, garnished with a swirl of coconut milk and a sprinkle of curry powder.
.jpg)
