Coconut and Indian curry tastes are added to this tasty and simple squash soup.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 cup shredded coconut
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups vegetable broth, or as needed
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 9×13-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.
- Reserve the seeds if you want to roast them. I wash them off, put them in an 8×8-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.
Reviews
A really good recipe with a ton of flavor, but not a lot of ingredients. This has a bit of heat from the garam masala, which I found to be the perfect amount, but definitely cut back if you’re going to be serving this to kids. I used unsweetened coconut because that’s what I had on hand, but sweetened would work just as well. I would say this makes more like 6-8 servings, definitely not 10. The veggies smell wonderful while they’re roasting.