Butternut squash, apples, curry, and coconut milk are an unbeatable combination. But don't be tempted to skip the tablespoon of brown sugar at the end. It makes a difference to how the flavors come together.
Cuisine: American, Indian
Keyword: butternut squash soup
Author: The Wimpy Vegetarian
2poundscubed butternut squashabout 2 lbs 3 oz if starting with a whole squash
1/8teaspoonground black pepper
1cupchopped yellow onion
4clovesgarlicfinely chopped or 1 tablespoon garlic paste
Preheat the oven to 425˚F. Toss the squash cubes in 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and black pepper, and spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized on the edges.
Heat the remaining 2 tablespoons olive oil in a heavy bottomed pot, suitable for cooking the soup. Add the onions and sauté for a few minutes, or until slightly softened. Add the garlic, and cook another few minutes. Add the spices and remaining salt, and sauté for 2 minutes, or until very aromatic.
Add the roasted squash, vegetable broth, and apple sauce, and bring to a simmer. Simmer for 3 - 4 minutes, and puree in a blender or food processor. I use a powerful blender, and can do it all in one go. Return the pureed soup to the pot, and stir in the coconut milk, and brown sugar if needed.
Add any preferred toppings just before serving.
Preheat the oven to 400˚F. Make sure chickpeas are completely dry, and place in a medium bowl.
Add the olive oil and spices. Toss to completely coat the chickpeas.
Spread on a baking sheet, and roast for 20 minutes. Stir and roast for an additional 10 minutes, or until lightly crisped.
The calories were calculated using the VeryWell Fit nutrition calculator.