Simple, healthy, & perfect
On a cold fall afternoon, there’s nothing I like more than a soul-warming bowl of soup. This creamy, flavorful, and subtly spiced version is simple, healthy, and perfect for chilly weather. Make a batch ahead of time to have on hand for the coming week, for entertaining, or for taking along to fall gatherings. Enjoy!
- 1 Large butternut squash, peeled and cubed (seeds removed)
- 1 Medium sweet onion
- Handful of sliced carrots
- Handful sliced sweet peppers
- 2 TBSP orange juice
- 2 Cups vegetable broth
- 1-14oz can Coconut milk
- 2 TBSP olive oil
- ⅛ Teaspoon ground nutmeg
- 1/4 TBSP curry powder
- 1/4 Teaspoon ground cinnamon
- Sea salt + freshly ground pepper to taste
Preheat oven to 400º. On a large baking sheet, toss butternut squash, onion, carrots, and peppers with 2 tablespoons olive oil. Roast until tender, about 30 to 40 minutes.
Add the above roasted ingredients, broth and spices to a soup pot. Bring to a steady simmer over medium-low heat. Turn off heat and insert an immersion blender into the pot and process until smoothly pureed.
Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through.
If you prefer thinner soup, add more broth at this time. Taste and adjust flavor as needed, adding salt and pepper to taste, cinnamon for warmth, nutmeg for nuttiness, or curry for spice.
Enjoy as is, or top with toasted pepitas (pumpkin seeds), garnish with thyme, and/or an extra drizzle of coconut milk (optional).