Roasted Butternut Squash Coconut Curry Puree/Soup
by testkitchenette
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INGREDIENTS
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DIRECTIONS
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2
tablespoons
coconut oil
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2.5
medium butternut squashes, cut in half and seeded
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2
large yellow onions, chopped
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1
red pepper, seeded and chopped
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1
jalapeno pepper, seeded and chopped
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4
garlic cloves, chopped
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2
inches fresh ginger, peeled and chopped
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1
tablespoon
naturally brewed soy sauce (tamari)
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1
tablespoon
red curry paste
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2
teaspoons
garam masala (preferably) or curry powder
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1
14 oz. can coconut milk
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2
cups
low sodium/no sodium vegetable broth
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salt and pepper to you taste
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1
handful
cilantro, chopped
- Preheat oven to 375F and lightly coat a large cookie sheet with olive oil.
- Sprinkle each half of butternut squash with salt and pepper and lay cut side down on cookie sheet. Bake for about an hour until fork tender. Let cool for a bit and peel skin off, I used an old grapefrut spoon but you could use a paring knife. Cut into chunks.
- While butternut squash is roasting you can get started on the soup. In a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic, and ginger and saute till onion turns transluscent (about 8 min.). Add in red pepper, jalapeno, season with salt and pepper and cook for about another 10 minutes (stirring and taking care not to burn). I started with 1 tsp of salt and a few grindings of black pepper.
- Add in soy sauce, red curry paste, garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, and 2.5 of the roasted butternut squashes and stir to combine. I used my potato masher to further mash up the butternut squash.
- Bring to a boil and simmer for approximately 30 minutes. Puree if desired in batches in blender. Return to pot and add extra broth depending on how thick/thin you want it to be and season to taste. When ready to serve, sprinkle the cilantro over it.