Roasted Butternut Squash Soup
This butternut squash soup is a perfect side soup or main dish. It's my favorite way to eat any kind of squash. I'm honestly not the biggest squash fan, but this is one of my very favorite soups! It's vegan and full of vitamins, especially vitamin A.
Servings: 8
Calories: 137kcal
Ingredients
- 1 large butternut squash or 2 smaller ones
- 1 onion chopped
- 1-2 Tablespooons chopped fresh ginger
- 1 Anaheim pepper or any other mild chili pepper of your liking I use 1/2 of the pepper
- 1 medium apple I like a Jonathan apple for this but any apple will do
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried or fresh turmeric
- 1 teaspoon curry powder
- 1/2 tsp of allspice
- 2 Tablespoons curry paste
- 4 cups broth
- 14 ounce can of coconut milk
- juice of 1/2 orange
Instructions
- preheat oven to 400.
- Cut butternut squash in half and scoop out the seeds. On a baking sheet lined with parchment drizzle olive oil over squash halves and then lay cut side down onto the parchment. Bake in oven for 30-45 minutes or until you can easily put a fork into it. Remove and set aside to cool.
- Line a second baking sheet with parchment paper. Cut peppers into quarters and place face down on baking sheet. Roast peppers in oven for 15 mins until the skin starts to blacken. You can bake this at the same time as the squash.
- Chop onions. In a large soup pot sauté onions for 8-10 mins until translucent.
- Peel and chop apple. Peel and grate the ginger.
- Once the squash has cooled scoop squash flesh out of the peel/skin. You should have about 4 cups of roasted squash.
- Add squash, peppers, apple, ginger, spices, and vegetable broth. Cook until it all veggies are soft.
- Remove from heat. Use immersion blender to blend until smooth.
- Lastly add coconut milk and juice of 1/2 orange.
- This soup freezes very well!
- *tip if you make this often you can roast the chili peppers and freeze for your next batch of soup