A butternut squash soup with coconut milk, curry powder, and ginger. A great way to warm up in the fall and winter months!
Ingredients
- medium head garlic, halved crosswise: 1 piece
- (3 1/2) pound butternut squash, halved lengthwise and: 1 piece (seeded)
- medium onion, quartered: 1 piece
- medium leek, white portion only: 1 piece (chopped)
- ginger: 1 piece (1 1/2 inch piece, peeled, fresh)
- chicken broth: 4 cups (divided)
- coconut milk: 1 cup
- curry powder: 1 tsp (to taste)
- pinch cayenne pepper: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
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Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-side down. Add onion, leek, and ginger.
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Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
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Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and purée (in batches if necessary) until smooth. Transfer to a soup pot.
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Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.
