I discovered this recipe this fall and it's become one of my favorites!
3-3.5 lbs butternut squash, halved
1 Tbsp ginger root, peeled and minced
4 cloves garlic, minced
1/4 c chopped cilantro leaves
2 Tbsp peanut or canola oil
1 1/2 c coconut milk
1 1/2 c vegetable broth
1 Tbsp curry powder
1 tsp cumin
1/2 tsp red pepper flakes (more for a little heat)
salt and pepper to taste
Blender or food processor
6 qt pot
9x13 baking dish or rimmed cookie sheet
1. Preheat the oven to 400
2. Cut Butternut squash in half, lengthwise and scoop out seeds.* Place in 9X13 baking dish, with the rind side up and roast for about 1 hour. Test the squash to see if it is tender enough to be scooped out, then let cool for a few minutes.
3.While squash is roasting, Prepare all of your ingredients
4. While the squash is cooling, heat the oil in pot over medium-low heat. Add curry,ginger, cumin, and red pepper flakes. Simmer until fragrant or about 3 minutes. Add garlic and simmer for another 2 mins or until garlic begins to color. Remove from pan and set aside in a dish so it doesn't over cook and lose flavor.
5. Scoop flesh from squash and scoop half into the blender along with half of the sauted spices and half of the broth. Puree until smooth then pour into your pot. Repeat with the remaining squash, broth and spices.
6. Add coconut milk, squeeze in lime juice, and add salt and pepper, stir and heat being careful not to let it boil.
7. Once heated through stir in cilantro and serve. You can add some cilantro full cilantro leaves on top for garnish.
Weigh the squash! If it is too big you will dull the flavor of the soup.
If you have trouble cutting through the squash try microwaving the squash whole for 2 mins or so to soften it.
Don't overheat your spices as they will lose flavor.
VEGAN, GLUTEN FREE