Roasted Squash and Coconut Soup

  • Preparation time:
  • 10 min
  • Plus time:
  • Cook time: 1 hour, 5 minutes
  • Makes:
  • 10 adult servings
Roasted Squash and Coconut Soup

( 5 ratings )

By Eshun Mott |

Roasted Squash and Coconut Soup

This oh-so-creamy soup is sure to become a family favourite. It's perfect for entertaining guests or as an easy go-to meal.

Ingredients

  • 1 1/2 kg butternut squash , halved lengthwise, seeded
  • 3 tbsp unsalted butter
  • 1 1/2 cups chopped onion
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 6 cups sodium-free chicken broth
  • 1 400-mL can coconut milk
  • 1/2 tsp salt
  • 2 tbsp maple syrup , mixed with 1/4 tsp chili oil

Directions

  • Preheat oven to 425F.
  • Line a rimmed baking sheet with aluminum foil. Place squash on baking sheet cut-side down and roast for 50 min, or until cut side is browned and squash is tender when pierced with a fork.
  • Let cool slightly, then use a spoon to scoop out all the flesh. Set aside.
  • Heat butter in a large pot on medium-high. Add onion and sauté, stirring for 5 min, or until onion is lightly browned. Add garlic and ginger and sauté 1 min longer.
  • Add squash and stir to combine. Add chicken stock and coconut milk and bring to a boil. Turn heat to medium-low and simmer gently for 10 min.
  • Purée soup with an immersion blender until completely smooth. Season with salt. Drizzle servings with about 1⁄4 tsp maple chili oil.

Originally published in the Today’s Parent October 2014 issue.

Nutrition (per serving)

  • Calories
  • 187
  • Protein
  • 3 g
  • Carbohydrates
  • 20 g
  • Fat
  • 12 g
  • Fibre
  • 3 g
  • Sodium
  • 164 mg
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