Ingredients for Spiced Up Butternut Squash Soup
- Grapeseed Oil
- 1 medium butternut squash (about 1.5 lbs), cubed
- Onions
- 2 carrots, chopped
- Celery Ribs
- Garlic Cloves
- Scallions
- Vegetable Stock
- 1 (13.5 ounce) can full-fat coconut milk
- Turmeric
- Ground Cumin
- Cumin Seed
- Cayenne
- Ground Coriander
- Garam Masala
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Spiced Up Butternut Squash Soup
- Preheat oven to 400°F (200°C).
- Cut 1 medium butternut squash (about 1.5 lbs) into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a large baking sheet.
- Roast for 30-40 minutes, stirring halfway through, until the squash is tender but not mushy.
- While the squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). Cook until the onion is translucent, about 5-7 minutes.
- Add 2 cloves garlic (minced) and 2 green onions (chopped). Stir and cook for 1 minute.
- Reduce heat to low. Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (or to taste), and a pinch of cinnamon. Stir and cook for 2 minutes, allowing the spices to bloom.
- Add the roasted butternut squash and 4 cups vegetable stock to the pot.
- Cover and simmer for 15-20 minutes, allowing the flavors to meld.
- Remove from heat. Carefully puree the soup using an immersion blender or a regular blender (in batches if necessary).
- Stir in 1 (13.5 ounce) can full-fat coconut milk.
- Season with salt and pepper to taste. If needed, you can thin the soup with additional stock.
- Heat through over low heat for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
97g
Fat
29g
Carbs
15g
