Roasted Squash and Coconut Soup

Name: Roasted Squash and Coconut Soup
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 10
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

Prep Time10 mins
Total Time1 hr 15 mins
Makes10 adult servings

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

Instructions

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.

Nutrition (per serving)

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

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

This article was originally published on Sep 07, 2014

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Eshun Mott