Roasted butternut squash, ginger, and warming spices blend with coconut milk into a silky, comforting soup. Naturally rich in beta-carotene, which the body converts to vitamin A, butternut squash also provides fiber and vitamin C. A scattering of toasted pepitas adds satisfying crunch, plant-based protein, magnesium, and zinc—bringing both flavor and nourishment to every spoonful.
TIME1h
SERVES8-10 People
INGREDIENTS
- 2 medium butternut squash (~4–5 lbs total), peeled, seeded + cut into 1" cubes
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh ginger, peeled + grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon black arfa chili flakes, or other chili powder
- 4 cups low-sodium vegetable broth, plus more as needed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fresh lime juice
- Sea salt
- Freshly ground black pepper, to taste
- ½ cup raw pepitas (pumpkin seeds), toasted
SHOPPING LIST
- Butternut squash, 2 medium
- 1 yellow onion
- 1 head garlic
- 1 nob fresh ginger
- Extra virgin olive oil
- Cumin, ground
- Coriander, ground
- Turmeric, ground
- Black arfa chili flakes, or other chili flakes
- 2 containers vegetable broth
- 1 can coconut milk, full fat
- Lime
- Pepitas
- Salt
- Pepper
EQUIPMENT
- Sheet pans
- Parchment paper
- Heavy bottomed pot with cover
- High speed blender
STEP 1
Preheat oven to 425°F. Line two large baking sheets with parchment paper. Toss butternut squash, onion, and garlic with olive oil, all spices, salt, and pepper. Spread in a single layer. Roast for 30–40 minutes, turning halfway through, until the squash is tender and lightly caramelized.
STEP 2
In a large soup pot, combine broth with coconut milk and ginger and heat on low, stirring occasionally.
STEP 3
Once the roasted vegetables are done, add to pot. Stir to combine and simmer gently for 10 minutes, allowing the flavors to meld.
STEP 4
Using an immersion blender, blend until completely smooth. Alternatively, transfer in batches to a high-speed blender, taking care with the hot liquid.
STEP 5
Add fresh lime juice. Season with salt and pepper. Adjust consistency with additional broth until desired texture is achieved. Warm gently without boiling.
STEP 6
Toast the pepitas. While the soup simmers, heat 1 teaspoon olive oil in a small skillet over medium-low heat. Add pepitas and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Sprinkle with sea salt.
STEP 7
Serve. Ladle warm soup into bowls. Finish with toasted pepitas.
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