Pumpkin and squash must be my favorite fall vegetables! They can be cooked in so many different ways, and most cuisines incorporate them somehow. Try this Indian dahl, the pumpkin almond smoothie or stuffed baby pumpkins with wild rice for yourself to see how versatile pumpkin can be. Today, I have a roasted butternut squash soup recipe made extremely creamy with coconut milk. It has the smallest hint of pumpkin spice added to it, and it's just fall in a bowl.
Preparation time: 45 minutes
Makes 2 servings:
1 medium butternut squash (about 1.5kg/ 3lbs) or other pumpkin of your choice
3 garlic cloves, peeled
1 Tbsp virgin coconut oil
1 cube vegetable broth
1 ½ cups coconut milk
½ tsp ground cumin
¼ tsp ground ginger
⅛ tsp ground cinnamon
pinch of allspice
sea salt and black pepper
Preheat oven to 200ºC/ 400ºF.
Cut squash in half, then cut off skin, and scrape out seeds. Dice pumpkin into bite sized chunks. They get blended later, so don't worry about making them pretty!
Place the squash together with the garlic cloves on a roasting tray, toss in coconut oil, and roast for 30 minutes until soft. Let squash cool off slightly.
Combine all ingredients together with the roasted pumpkin in a blender. Make sure the pumpkin is not too hot if your blender is made of plastic. The heat might lift the lid and splash your soup everywhere. Blend for 1 minute until creamy.
If the soup is not warm enough, you can return it to a pot and heat slightly before serving. Add sea salt and fresh ground pepper to taste.