Butternut squash is roasted, cooked in ginger infused coconut milk and seasoned with cumin, coriander, cinnamon and red pepper. Try topping this hearty soup with our Spicy Peanut Chutney for a little extra punch. This recipe comes to us from Karen of Sprouts in the Hood.
- 1 butternut squash*
- 1 1/2 cups water
- 1/2 cup light coconut milk
- 2 tablespoons ginger, finely grated
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 large onion, finely chopped
- 2 cloves garlic, diced
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander seed
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon ground hot pepper
- spicy peanut chutney**, for garnish
*To roast the butternut squash, preheat an oven to 400 degrees. Cut the squash in half and place cut side down on a large baking sheet. Roast for 45-55 minutes, or until the squash can be easily scooped out of its skin and tender when pricked with a fork. Scoop out the seeds and discard. Scoop out the flesh of the squash and set aside.
Place the roasted, seeded butternut squash flesh into a large soup pot. Add the water, light coconut milk and grated ginger to the pot and bring to a boil. Turn heat down to simmer.
While the butternut squash coconut milk mixture is simmering, place the oil in a skillet over medium high heat. Add the red bell pepper, onion and garlic. Sauté for 3-5 minutes, or until the veggies soften and become fragrant. Add the sautéed veggies to the soup pot.
Season the soup with ground cumin, coriander, cinnamon, hot pepper and salt. Simmer, uncovered, for 1 hour.
Place the soup in a blender or food processor and liquefy. Garnish with peanut chutney, if using, and enjoy.