Vegetarian Butternut Squash Coconut Curry Soup Recipe

Ingredients:

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 cup shredded coconut
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 teaspoon salt
• teaspoon ground black pepper
• 4 cups vegetable broth, or as needed

Directions:

1. Preheat the oven to 425F (220C).
2. Trim both ends of the butternut squash and peel it using a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds and strings, then cut the squash into 3/4-inch cubes.
3. Place the cubed squash into a 9x13-inch roasting pan. Drizzle with olive oil and toss to coat the pieces evenly.
4. Sprinkle in the shredded coconut, garam masala, curry powder, salt, and black pepper. Toss again to ensure the squash is coated with the spices.
5. Roast the squash in the preheated oven for 25 to 35 minutes, or until the pieces can easily be pierced with a fork.
6. Once roasted, transfer the squash in batches to a food processor. Add enough vegetable broth to just cover the squash. Process on low for 15 to 20 seconds, then repeat the process with the remaining squash.
7. Transfer the blended soup into a pot and heat over medium until warmed through.

Cook's Notes:

• If desired, reserve the squash seeds for roasting. Simply wash them, place them in an 8x8-inch pan, sprinkle with salt and pepper, and roast for about 15 minutes, at the same time as the squash.
• This soup will stay fresh in the refrigerator for at least 1 week. You can also freeze individual servings for later use.

Nutrition Facts (per serving):

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your individual calorie needs.