I normally don’t peel butternut squash before roasting it – I find that it’s easier to remove the peel after it’s roasted and cooled-off for about 10 minutes.
This soup freezes very well, so if I’m only making this for two, I serve half now, and then freeze the other half for later
·8 C butternut squash, diced (one average-sized butternut squash should be fine – I
rarely measure this out
1 tbsp coconut oil
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 large onion, chopped
·20 oz vegetable stock
·1/4 C cilantro, chopped and divided
· 2 tsp finely chopped jalapeño (optional)
10 oz (295 oz) coconut milk
1 lime, juiced
salt & pepper, to taste
vegan sour cream, or additional coconut milk, for garnish
1. Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside.
2. Meanwhile, in a large saucepan over medium-heat, add 1 tbsp coconut oil, cumin and coriander and stir frequently for about 3 minutes.
3. Add onion and cook 5 minutes, until clear, then add broth.
4. Remove peel from squash if not already done, then add to pot along with half the cilantro and the jalapeño, if using.
5. Simmer gently for 20 minutes or until squash is soft. Stir in 1 cup of the coconut milk, as well as the lime juice.
6. Using an immersion blender, carefully puree until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, and remaining cilantro.