A mouthful to say and a mouthful to enjoy—squashes are plentiful in Idaho, and are a great celebration of the state. This version of the Coconut Curry Roasted Butternut Squash Soup is vegan and gluten free. If you “accidentally” make too much, don’t worry! The leftover reduced soup works great as a sauce served over rice and sautéed veggies.
Recipe Courtesy of Locavore
Ingredients
- 2 whole medium butternut squash
- 1 small yellow onion diced
- 2 tablespoons olive oil or coconut oil
- 1 stalk celery, diced
- 4–6 cups vegetable stock
- ¼ cup powdered yellow curry
- 2 small cans of coconut milk (not lite)
- 1–3 tablespoons sambal or sriracha (to taste)
- Salt and pepper
- Toasted pepita seeds for garnish
Instructions
Heat oven to 350 degrees. Wash whole squash and cut in half. Place face down on parchment lined cookie sheet. Roast for 35–45 minutes, until very soft. Cool slightly. Scoop out seeds and discard. Scoop meat from shell.
In a stockpot over medium heat, add oil and saut. onion and celery, about 10 minutes. Add curry powder and sir for 1 minute. Add squash and stock. Stir and bring to a boil. Remove from heat. Using an immersion blender, blend in pot until smooth. Add coconut milk and sambal. Blend. Add salt and pepper to taste. If too thick add more stock. Garnish with toasted pumpkin seeds
