Roasted Butternut Squash Soup With Coconut Milk
The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning.
Recipe Summary Roasted Butternut Squash Soup With Coconut Milk
A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!Ingredients | Roasted Butternut Squash And Sweet Potato Recipes1 medium head garlic, halved crosswise1 (3 1/2) pound butternut squash, halved lengthwise and seeded1 medium onion, quartered1 medium leek, white portion only, chopped1 (1 1/2 inch) piece fresh ginger, peeled4 cups chicken broth, divided1 cup coconut milk1 teaspoon curry powder, or more to taste1 pinch cayenne peppersalt and ground black pepper to tasteDirectionsPreheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.Use a good quality chicken broth or stock, or preferably homemade.Info | Roasted Butternut Squash And Sweet Potato Recipesprep: 35 mins cook: 1 hr total: 1 hr 35 mins Servings: 6 Yield: 6 servings
TAG : Roasted Butternut Squash Soup With Coconut MilkSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,