Soup season is upon us! As the winter months bring chilly evenings, its so nice to warm up with a nice, hot bowl of delicious soup.
I personally love a good ole traditional Butternut Squash Soup, but my taste buds were wanting something with a bit more flare! Enter: coconut milk and turmeric. The addition of these simple ingredients adds so much depth and flavor to this soup and makes it incredibly versatile in other cooking. I will often make it a little thicker and use it as a sauce with fish and vegetables, SO GOOD!!!
It is so simple and quick to put together, the majority of the time spent is roasting the vegetables. Past that its just put it all in the pot, bring it to temp, and blend.
Not only is this soup versatile as not only a main course and sauce, but it can also be made completely VEGAN! All you need to do is sub chicken stock for vegetable stock and, voila; Vegan Roasted Butternut and Turmeric Soup.
Roasted Butternut and Turmeric Soup
Equipment
- Immersion Blender
Ingredients
- 3 lbs Butternut Squash Cubed
- 1/2 lg Yellow Onion Diced
- 5 clove Garlic
- 2 Qt Chicken or Vegetable Stock
- 1 Inch Fresh Turmeric, Grated Or 2 tsp ground
- 1 15oz can Coconut Milk
- 1 tbsp olive oil
- Salt and Pepper To Taste
- 1 Lime cut into wedges
Instructions
- Pre-heat oven to 350F/175C
- Toss Butternut Squash, onion and garlic with olive oil, salt and pepper to taste. Spread on a sheet pan and roast until butternut and onions begin to caramelize, about 45 minutes
- In a large pot bring stock, roasted vegetables, coconut milk and turmeric to a boil until vegetables are very soft, about 10 minutes
- Blend soup to a creamy consistency either by blender or immersion blender add more stock or water if soup is too thick to get your desired texture
- Garnish with coconut milk, sliced almonds, and lime
