Equipment
- Immersion blender or regular blender
Ingredients
- 2 cups butternut squash, peeled and chopped
- 1 ½ tablespoon olive oil
- 1 medium red onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 stick celery
- 1 cup coconut milk, from the can
- 3 cloves garlic, peeled
- 2 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 fresh chilli pepper, stem removed, chopped (seeded for less heat)
- ½ lemon, juice of
- 1 cup vegetable broth, store bought or homemade stock
Instructions
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Spread the butternut squash cubes over the tray, drizzle with the olive oil and toss to coat. Roast for 30 minutes, until fork-tender.
- Meanwhile, place the red onion, carrot and celery in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for about 15 minutes, until fully softened. Drain, reserving 1 cup of the cooking water.
- Transfer the drained vegetables and roasted squash to a blender. Add the vegetable broth, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chili pepper and lemon juice. Blend until completely smooth, venting the lid and covering it with a towel since the ingredients are hot. You can also blend everything right in the saucepan with an immersion blender. If the soup is thicker than you like, blend in a splash of the reserved cooking water.
- Return the soup to the saucepan and warm over medium heat for 3 to 5 minutes, stirring, until heated through. Taste and adjust the salt and spice.
- Serve hot with toasted crusty bread and garnishes of your choice.
Video
Notes
To store leftovers in the refrigerator, allow the soup to cool down fully, then store in an airtight container for up to 4 days. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes.
To freeze, allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months). When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.
Nutrition (estimated per serving)
Calories: 234kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 623mgPotassium: 664mgFiber: 4gSugar: 6gVitamin A: 10896IUVitamin C: 46mgCalcium: 78mgIron: 4mg
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