Hearty Duo of Roasted Butternut Squash Soup

Chilly weather outside demands a bowl of soup to warm you from inside out… My husband loves both of these variations of butternut squash soup. I normally make a lightened up version of “Butternut Squash Soup with Cider Cream” from Epicurious by omitting the butter, substituting nonfat Greek yogurt for the heavy cream, and using nonfat sour cream. I also love to deepen the flavor of the squash by roasting it first. It’s always a favorite amongst friends & family: who could resist toppings like spicy pepitas, crispy (turkey) bacon, chives, and apple cider cream?

Throughout the years though, besides trying to cook more health-consciously, I’ve found that several friends have restricted diets, including (but not limited to) being vegan, pescatarian, dairy-free, or gluten-free. While I will likely remain omnivorous – following Michael Pollan’s advice “eat food, not too much, mostly plants” – I am always open to trying new foods & recipes. My husband boasts that he will try anything at least once, and I completely agree. Although I may not have any restrictions, I still love to try ALL recipes.

So when I found myself with an overwhelming amount of butternut & buttercup squashes this winter, I decided to branch out and try a different flavor profile instead of falling back on my tried & true recipe. Inspired by Thai flavors of coconut, curry, cilantro, and bird’s eye chile peppers, I made a second iteration of butternut squash soup into my husband’s newest “favorite”!

Completely dairy-free, gluten-free, and vegan, this recipe was so flavorful and soul-warming that I believe it could turn any meat-and-potatoes loving person into a more plant-based believer! Okay, maybe I shouldn’t guarantee that… But it certainly packs a delicious flavor punch.

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Roasted Coconut Curry Butternut Squash Soup

Recipe adapted from the New York Times version here. If you don't want it too spicy, just omit the chili pepper/oil garnishes.

Course Soup

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 8 servings

Ingredients

• 1 tbsp olive oil
• 1 large butternut squash
• 1 tbsp coconut oil
• 1 sweet onion, diced
• 1/2 cup carrot, peeled and diced
• 1/2 cup celery, diced
• 1 medium apple, peeled and diced
• 2 tsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 cups vegetable broth
• 1 14-oz can light coconut milk
• salt and freshly ground pepper, to taste (white pepper if you have it)
• handful fresh cilantro leaves
• 2 tbsp chili oil
• 1/2 cup coconut chips (I found mine at Trader Joe's)
• 1 bird's eye chili, thinly sliced

Instructions

1. To roast the squash, preheat oven to 375 degrees. Cut in half and rub both sides with olive oil. Place halves, cut side up, in a foil-lined, shallow baking dish. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Peel, and chop into 1-2 inch pieces.

2. Heat the coconut oil in a large soup pot. Add the onion, carrots, and celery and sauté over medium-low heat until softened, about 10 minutes.

3. Add apple, squash, ginger and spices. Sauté for a minute or two to toast the spices.
   

4. Add the broth, then cover and bring to a boil. Simmer gently until the apples are tender, about 10 minutes.
   

5. Carefully transfer to a blender and process, in batches if need be, until smoothly puréed, then transfer back to the soup pot. Or simply insert an immersion blender into the pot and process until smooth (my usual way!).
   

6. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper.

7. Garnish with fresh cilantro, coconut chips, chili oil, and chili pepper slices.