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Roasted Butternut Soup
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It’s that time of winter (or spring for those lucky enough to live by the meteorological seasons). I am faced with my final half dozen winter squash and they are talking to me every other day warning that the earth is starting to call to them.
Truthfully, I am the sole winter squash lover in our family of four. But I so very much love a roasted squash soup. It’s simple. Comforting. And because the flavor happens largely in the oven, it’s also a very quick meal to actually “cook”. Let’s dig in.
Yield: 2 quarts
Roasted Butternut Soup
Ingredients
- 1-2 butternut squash (or the equivalent of a 3 lb winter squash), oven roasted
- 2 cups onions, finely diced and sautéd in olive oil
- 2 tsp garam masala
- ½ – 1 tsp curry
- 1 tsp sea salt
- ½” fresh ginger, finely grated
- 1-2 cups broth (I use chicken broth; use what you prefer)
- 1 can coconut milk
Instructions
- Oven roast squash face down with some water in pan at 350 for approximately 1 hr or until soft to touch. Let cool and scoop out.
- Sauté onions in olive oil until softened 5-10 minutes.
- Add spices and salt, and cook one minute more.
- Add roasted squash and bring to a simmer.
- Add broth, one cup at a time, to desired consistency. Remember the coconut milk will further thin the soup.
- Blend to desired texture (sometimes I don’t even bother if I’m in the mood for chunky soup).
- Grate ginger into soup. Add coconut milk. Let simmer 10-20 minutes, stirring occasionally.
Notes
Serving suggestions: I will sometimes poach an egg and add to this. Always goes well with a slice of fresh sourdough bread.
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