Three Times Roasted Butternut Squash Soup
1 small-medium size butternut squash
1 large shallot
1 garlic clove
1 cup light coconut milk
1 apple (I used Gala)
1 pear (I used Anjou)
3/4 cup vegetable broth
3 tablespoons + 1 teaspoon olive oil
2 tablespoons balsamic vinegar
1 inch piece of ginger
1 teaspoon curry powder
*Preheat oven to 400 degrees F
*Cut, peel (a good vegetable peeler should work fine), de-seed, and cube squash. Drizzle with 2 tablespoons of olive oil and balsamic vinegar, sprinkle with salt/pepper. Roast for 25 minutes. Turn twice.
*Add vegetable broth to small saucepan with ginger. Heat on low (you’re essentially steeping the ginger flavor into the broth).
*Chop shallot and garlic. Add to small frying pan with 1 tablespoon olive oil. Saute on low just until soft (do not brown…)
*Peel and cut apple and pear. Add to baking pan with squash (after 25 minutes) along with 1 teaspoon of olive oil. Roast for another 15-20 minutes or until squash, apple, and pear are all soft.
I like to serve this soup two different ways. To keep it vegan, you can serve it with a bit of vegan sour cream and cilantro. It you’re vegetarian, try serving the soup with a slice of goat cheese and cilantro. Both ways are super yummy!Comments