Prep 30 mins
Cook 30 mins
I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup.
- 44.37 ml grapeseed oil or 44.37 ml canola oil
- 1 medium butternut squash, peeled, seeded and cubed
- 295.73 ml onions, chopped
- 295.73 ml carrots, chopped
- 4 celery ribs, peeled and chopped
- 2 garlic cloves, minced
- 3 scallions, chopped
- 907.18 g vegetable stock (unsalted)
- 158.51 ml coconut milk
- 4.92 ml turmeric
- 2.46 ml ground cumin
- 2.46 ml cumin seed, Toasted and ground
- 2.46 ml cayenne (add more or less depending on spice preference)
- 4.92 ml ground coriander
- 1.62 ml garam masala
- Heat oven to 400 degrees.
- Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
- While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.
This recipe is awesome! The spices gave it several layers of taste, which is delightful. I'm a salt junkie, and I cannot believe how much taste this has without it. The breakdown of calories, though, when it's printed is a bit off - I did the calculations myself and it's about half of what it says.
I made this lovely soup this week. It tastes even better left-over, so make it ahead to get the richest flavor. I think baking the squash as directed makes the squash sweeter. Great soup !
I made this the other day, with a slight modification. I didn't have butternut squash, so used a kind of sweet tropical pumpkin that is quite similar, and used an equal amount of white potato to make up for the pumpkin not being quite as smooth and creamy as butternut squash. I also left out the coconut milk because I forgot to buy some. :)
I was inspired by this soup. The rich spicy flavors really go well with the sweet and mild squash. I love the thick creamy texture. The color is beautiful.
I had it by itself the first day, then I had some of the leftovers the next day served over rice, and it was good that way, too.