Roasted Butternut Squash Soup with Coconut Milk recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Ingredients

1 medium head garlic, halved crosswise
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
1 medium onion, quartered
1 medium leek, white portion only, chopped
1 (1 1/2 inch) piece fresh ginger, peeled
4 cups chicken broth, divided
1 cup coconut milk
1 teaspoon curry powder, or more to taste
1 pinch cayenne pepper
salt and ground black pepper to taste

Nutrition Info

238 calories
carbohydrate: 40.2 g
cholesterol: 4 mg
fat: 8.9 g
fiber: 6.6 g
protein: 5.3 g
saturatedFat: 7.2 g
servingSize: -
sodium: 796.9 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.

  3. Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.

  4. 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.

  5. 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.

Recipe Yield

6 servings

Recipe Note

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!

Do you like the recipe? Share this tasty recipe!