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Vegetarian Butternut Squash Coconut Curry Soup
Vegetarian Butternut Squash Coconut Curry Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your butternut squash soup with a flavorful vegetarian coconut curry twist. Once you try it, you'll never go back to the basic version!
Ingredients:
  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 cup shredded coconut
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 cups vegetable broth, or as needed
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Prepare the butternut squash by cutting, peeling, deseeding, and cutting it into 3/4-inch cubes. Place the cubes in a 9x13-inch roasting pan, drizzle with olive oil, and mix in coconut, garam masala, curry powder, salt, and pepper, ensuring the squash is evenly coated with the spices.
  • Roast the butternut squash in the preheated oven until tender and easily pierced with a fork, for 25 to 35 minutes.
  • In batches, add the roasted squash to a food processor and pour in sufficient broth to cover the squash. Pulse on low for 15-20 seconds. Repeat with the rest of the roasted squash. Transfer the mixture to a pot and heat until warmed through.

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