Roasted Thai Butternut Squash Soup

Share on Facebook51Pin on Pinterest0Tweet about this on TwitterShare on Google+0
bowl of butternut squash soup pureed

Don’t let the word roasted scare you away from trying this delicious soup. Restaurants often offer roasted vegetables as a side dish which then leads one to believe that the process of roasting must indeed be reserved only for chefs. Truth is, roasting just means cooking at a relatively high temperature with the vegetable often cloaked in some sort of oil. Roasting a vegetable brings out its natural sugars, making the unique flavors of a vegetable like squash shine like the star it is. Add a little curry powder and you’ve made a restaurant quality soup that seems indulgent, but is low in fat* and calories, high in fiber, and chock full of vitamins like potassium, Vitamin A and C, manganese and magnesium.

Roasted Thai Butternut Squash Soup

  • 2 tablespoons expeller pressed coconut oil
  • 2 teaspoons curry powder
  • 1 butternut squash, peeled, seeded and cut into large dice (about 2”x2”)
  • 1 large sweet onion, peeled and cut into eights
  • 1 tablespoons chopped fresh ginger root
  • 3 cups organic chicken or vegetable broth
  • 1 can coconut milk* (click here for my absolute favorite brand of organic coconut milk)
  • 3 tablespoons fresh cilantro (optional)

 

Instructions

Preheat oven to 425° F.

Add diced squash and onion pieces to a large bowl. Drizzle oil over vegetables. Sprinkle curry powder over oil and vegetables and toss to coat. Spread vegetables onto a large roasting pan (a rimmed cookie sheet works fine). Bake for 25 minutes, until vegetables are golden brown, stirring occasionally. Place roasted vegetables, ginger, broth, and coconut cream/milk in a 4 quart saucepan over medium high heat. Bring to a low boil.

Reduce heat to low. Cook for 20 minutes or until vegetables are tender. Using an immersion/stick blender, puree soup. Or, blend small batches in a blender/Vitamix or food processor.

Garnish with cilantro. Serve immediately.

*Using “light” coconut milk is fine, but remember fat keeps you full and helps you absorb those fat soluble vitamins. I highly recommend full fat coconut milk.

Related Posts

Introduce me to your friends

Sharing this article helps spread the word. Help me build a coalition of like-minded people who are dedicated to sharing ideas about nutritional awesomeness, natural remedies, and fantastically delicious recipes.

Facebook GPlus Twitter

Comments

  1. This is definitely for dinner this week! I am excited to make it! Thanks so much for sharing on Natural Living Monday! I can’t wait to see what you have to share this week. http://www.naturallivingmamma.com/2012/10/28/natural-living-mondays-blog-hop-8/

  2. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  3. Love coconut milk and squash! This looks tasty.
    Thanks for linking up at Natural Living Monday!

  4. MissMichelle says:

    I am totally trying this recipe! I love butternut squash. Btw- your video will be helpful for making this. thank you. you are a very beautiful woman

  5. This sounds amazing and I have squash in the house and I planned to make soup, for dinner. Thanks for giving me the kind of soup, that we will enjoy.

Speak Your Mind

*