Spiced Up Butternut Squash Soup

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I wanted to make a soup at thanksgiving which celebrated my indian heritage as well as my life in america. Being a vegetarian myself, i know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for vegans as it uses coconut milk instead of cream. it is a sweet and spicy soup.

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Steps

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Heat oven to 400 degrees.

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Place butternut squash in a cookie sheet , drizzle with 2 tbsp of oil , sprinkle 1 / 4 tsp of salt and pepper.

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Roast until squash is tender but not mushy.

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Stir the squash during the roasting process for even cooking.

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While the squash is roasting , heat 1 tbsp of oil in a large pot over medium heat.

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Add onion , carrots and celery.

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Once the onion is translucent , add garlic and green onion , stir and cook for 1 minute.

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Turn the heat on low , add all the spices to the pot , stir and cook for 2 minutes.

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Add roasted squash and stock.

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Cover and simmer for 15 to 20 minutes.

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Turn off heat.

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Puree soup using a stick blender or in a blender.

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Stir in coconut milk.

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Salt and pepper to taste.

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Turn heat on low and warm through.

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Ingredients

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grapeseed oil, butternut squash, onions, carrots, celery ribs, garlic cloves, scallions, vegetable stock, coconut milk, turmeric, ground cumin, cumin seed, cayenne, ground coriander, garam masala, salt, pepper