A silky smooth blend of roasted squash, vegetables, and warming spices finished with creamy coconut milk.
# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2.6 lbs), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 3 1/3 cups vegetable stock
06 - 3/4 cup coconut milk (or heavy cream for a richer version)
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1/2 tsp ground cumin
09 - 1/4 tsp ground nutmeg
10 - Salt and black pepper, to taste
→ Garnish
11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - A swirl of coconut milk or cream
# Directions:
01 - Preheat the oven to 400°F.
02 - Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes, until golden and tender.
03 - Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5–7 minutes until softened.
04 - Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant.
05 - Add the roasted squash to the pot. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender (or carefully in batches with a regular blender), purée the soup until silky smooth.
07 - Stir in coconut milk (or cream), heat gently, and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream, if desired.
