Ingredients:

  • 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (approx. 1 tbsp / 15g)
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch of red pepper flakes (optional)
  • 4 cups vegetable broth (1 liter)
  • 1 (13.5 oz / 400ml) can coconut milk
  • Salt and black pepper to taste
  • ¼ cup canned coconut cream, refrigerated overnight (60ml) (Optional)
  • Toasted pumpkin seeds (Optional)
  • Fresh cilantro, chopped (Optional)
  • A drizzle of olive oil (Optional)

Instructions:

  1. Toss cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, or until tender and slightly caramelized.
  2. Heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened. Add garlic and ginger and cook until fragrant.
  3. Add curry powder, cumin, coriander, and red pepper flakes (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavours to meld.
  5. Remove the pot from the heat and use an immersion blender to blend the soup until smooth. (Alternatively, carefully transfer the soup to a standard blender in batches and blend until smooth.)
  6. Stir in the coconut milk and season with salt and pepper to taste. Heat through gently (do not boil).
  7. Spoon the refrigerated coconut cream into a piping bag or small resealable bag. Snip off a small corner and pipe swirls of coconut cream onto each bowl of soup (Optional).
  8. Garnish with toasted pumpkin seeds, chopped cilantro, and a drizzle of olive oil (if desired). Serve the curried butternut squash soup hot.