Butternut Squash and Carrot Coconut Soup
This soup benefits from the roasting of all the vegetables and spices in the oven so that everything’s caramelized and the spices have bloomed and are incredibly fragrant. The coconut milk brings richness without heaviness— and if you so choose— a chili or two will bring a touch of heat at the finish. I like to finish with a glug of olive oil and some cilantro for an herbaceous touch, but a dollop of Greek yogurt would also be lovely.
Serves 6
INGREDIENTS
2 lbs butternut squash, cut into 1” pieces
3 large carrots, cut into 1” pieces
2 medium onions, roughly chopped
1 Granny Smith apple, cut into 1” pieces
3 garlic cloves
1-2 thai chilis (optional)
1 tbsp olive oil
½ tsp turmeric
½ tsp coriander
½ tsp cumin
½ tsp ground ginger
1½ tsp kosher salt
½ tsp black pepper
2 cups vegetable or chicken stock
1 13 oz. can of coconut milk
Cilantro leaves, for garnish
METHOD
Preheat oven to 425F.
On a parchment lined sheet pan, place squash, carrots, onion, apple, garlic and chilis (if using), drizzle olive oil followed by turmeric, coriander, cumin and ginger and combine. Roast on center rack, rotating halfway through for 25 minutes or until carrots and squash are tender.
Transfer vegetables to a large pot over medium heat and add stock. Use an immersion blender to puree until smooth. (Alternatively, add stock and vegetables to a stand blender, in small batches, and puree, and then transfer to a pot). When soup is smooth, stir in coconut milk. Salt and pepper to taste.
Serve with a drizzle of olive oil and garnish with cilantro leaves.
