Spiced-up Butternut Squash Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons grapeseed oil or 3 tablespoons canola oil
• 1 medium butternut squash, peeled, seeded and cubed
• 1 1/4 cups onions, chopped
• 1 1/4 cups carrots, chopped
• 4 celery ribs, peeled and chopped
• 2 garlic cloves, minced
• 3 scallions, chopped
• 32 ounces vegetable stock (unsalted)
• 2/3 cup coconut milk
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cumin seed, toasted and ground
• 1/2 teaspoon cayenne (add more or less depending on spice preference)
• 1 teaspoon ground coriander
• 1/3 teaspoon garam masala
• salt
• pepper

Recipe

• 1 heat oven to 400 degrees.
• 2 place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. roast until squash is tender but not mushy. stir the squash during the roasting process for even cooking.
• 3 while the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. add onion, carrots and celery. once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. add roasted squash and stock. cover and simmer for 15 to 20 minutes. turn off heat. puree soup using a stick blender or in a blender (if using a blender, pour soup back in pot). stir in coconut milk. salt and pepper to taste. turn heat on low and warm through.