Our last CSA box of the season came a couple of weeks ago and with it two lovely winter squash. We made a squash curry one night with carrots, coconut milk, and all kinds of spices, and as I was telling the lovely lady who cuts my hair about this plan (yes, really) she suggested taking the same idea but making a soup. Did I mention I love her?
It’s simple as can be, really. Just throw some root vegetables in the oven with olive oil and all those warm spices, roast-roast-roast til they’re tender, then throw it all in a blender with some coconut milk and broth and you’re golden.
Roasted Winter Squash Soup
- 1 medium sized winter squash, peeled and cubed
- 4 carrots, peeled, chopped into the same size as squash cubes
- salt and pepper
- olive oil
- 2 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/4 tsp ground coriander
- 1 small can coconut milk
- 1.5 cups/ 355 ml chicken broth or water
- Garnish (optional): roasted and salted pumpkin seeds or serve with crispy-fried bits of bacon
- Preheat the oven to 425F/220C. Combine squash and carrots with oil and spices. Roast in single layer on a parchment paper covered baking sheet for about 40 minutes or until tender.
- In a blender combine the roasted vegetables, 3/4 of the coconut milk, and half the chicken broth. Puree till smooth. Taste and add more coconut milk or chicken stock as necessary.
- Reheat the soup slowly in a heavy bottomed pot or dutch oven. Test and adjust the seasoning as needed and serve in bowls garnished with roasted, salty pumpkin seeds. Serve with bread and salted butter or salty crackers.