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Roasted Butternut Squash Soup with Coconut Milk
Roasted Butternut Squash Soup with Coconut Milk
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Velvety butternut squash soup infused with creamy coconut milk, garlic, and ginger - a cozy and flavorful blend perfect for chilly seasons.
Ingredients:
  • 1 medium head garlic, halved crosswise
  • 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
  • 1 medium onion, quartered
  • 1 medium leek, white portion only, chopped
  • 1 (1 1/2 inch) piece fresh ginger, peeled
  • 4 cups chicken broth, divided
  • 1 cup coconut milk
  • 1 teaspoon curry powder, or more to taste
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and cover a baking sheet with shiny aluminum foil.
  • Individually wrap each garlic half in foil and arrange them on the baking sheet. Place the squash halves cut-side down, followed by the onion, leek, and ginger.
  • Roast in the preheated oven until vegetables are golden and squash skin is fork-tender, for about 45 minutes to 1 hour.
  • Remove roasted garlic cloves from their skins and scoop out the cooked squash into a food processor or blender along with the onion, leek, and ginger. Pour in 2 cups of broth and blend until creamy, working in batches if needed. Transfer the mixture to a soup pot.
  • Place pot over medium heat, pour in remaining broth, whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, cook until heated through for about 15 minutes.

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