Roasted Butternut Squash Soup
It's been a while since I've posted - life can sometimes get away from us, but sharing my food in life and in these posts bring me some joy. Even when I can't post, I can cook delicious, healthy (usually) meals for people, especially ones who like to eat.
- 4 C butternut squash, diced (1 med sized squash)
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon red Thai curry
- 1/4 teaspoon ground pepper
- 1 C coconut milk
- 1 inch chunk fresh ginger
- 2 tablespoons peanut butter (or the same amount of peanuts)
- 4 C vegetable broth (I use Better Than Bullion + water)
- 2 teaspoons lime juice
- peanuts for garnish
- unsweetened coconut for garnish
I'm all about easy. But easy can be good for you and still taste good. This soup is both.
Pre-heat your oven to 400 degrees (I use convection roast). Toss your squash (sounds like the start of an inappropriate joke) and garlic in the olive oil and salt. Experiment with different salts...I used a Cherry Plum Sea Salt from Japan for this, but regular sea salt or kosher salts works great! Roast for 25-30 minutes or until tender.
Put the roasted ingredients, vegetable stock, curry, pepper, coconut milk, ginger, peanut butter, and lime juice into the blender and blend it up till smooth. Use a little more broth if the soup is too thick. You could serve this right away with a few peanuts and a little coconut for garnish, or put away and heat for later...that's what I did since this was an after-workout-meal.