Description
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!
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap each garlic half in foil and place on the prepared baking sheet. Add squash
- cut-sides down. Add onion
- leek
- and ginger.
- Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork
- 45 minutes to 1 hour.
- 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.
- 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.
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 6