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Description
A creamy and flavorful soup made with roasted honeynut squash, aromatic vegetables, and a hint of warming spices, finished with rich coconut milk.
Ingredients
- 4 honeynut squash
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne pepper
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the honeynut squash in half lengthwise and scoop out the seeds.
- Place them cut-side down on a baking sheet and roast for 20-25 minutes, until fork-tender.
- While the squash roasts, heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery, and cook until softened, about 8-10 minutes.
- Add the garlic and cook for another minute.
- Once the squash is roasted and cool enough to handle, scoop the flesh out of the skins and add it to the pot with the vegetables.
- Pour in the vegetable broth and add the ground ginger, nutmeg, and cayenne pepper.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until it is very smooth.
- Stir in the coconut milk and season with salt and pepper to taste.
- Warm through gently over low heat and serve.
Notes
- For a smoother soup, you can pass it through a fine-mesh sieve after blending.
- Adjust the cayenne pepper to your spice preference.
- Garnish with toasted pumpkin seeds or a swirl of extra coconut milk before serving.