Description
A vibrant blend of roasted butternut squash, sweet carrots, juicy tomatoes, fresh ginger, garlic, and a hint of curry spice for the ultimate fall comfort meal.
Ingredients
Units
Scale
- 1 large butternut squash or 2 small butternut squash
- 2 shallots
- 1/4 cup cherry tomatoes, halved
- 1 garlic bulb
- 2 carrots, chopped
- 2-inch piece of ginger
- 3 tbsp olive oil
- 1/2 tbsp curry powder
- 2 tsp turmeric
- 1 tbsp chili paste
- 1/2 tbsp fresh thyme leaves
- 1 tbsp garam masala
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 cups vegetable stock
- 1 1/2 cups heavy cream ( or coconut milk as dairy free option)
- 1 tbsp maple syrup
Instructions
- Preheat oven to 400ºF. Peel and chop butternut squash into cubes. Slice shallots, cherry tomatoes, carrots and ginger root. Place vegetables on a parchment-lined baking sheet for roasting.
- Drizzle olive oil over the vegetables and sprinkle seasonings over the top. Using your hands or spatula, toss the veggies on the pan to coat.
- Prep garlic bulb for roasting. You are going to roast the whole bulb. Remove the flakey peel on the outside of the bulb. Slice the pointy end of the bulb to expose the inside of the garlic cloves. Drizzle with olive oil and loosly wrap in a piece of foil. Place the garlic bulb on the pan to roast.
- Roast veggies and garlic on 400ºF for 30-35 minutes until soft.
- Pour vegetable stock, coconut milk and maple syrup in a high powered blender. Add hot roasted veggies.
- Blend on high speed for 1-2 minutes until mixture is creamy.
- Pour blended mixture into a large pot or dutch oven and heat over low heat until it reaches the desired temperature.
- Pour a soup into a bowls and drizzle with extra cream ( or coconut milk) for a pretty garnish. Season with salt and pepper.