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CookPal AI
Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🧄 1 medium head garlic, halved crosswise
    • 🎃 1 (3 ½ pound) butternut squash, halved lengthwise and seeded
    • 🧅 1 medium onion, quartered
    • 🧅 1 medium leek, white portion only, chopped
    • 1 (1 ½ inch) piece fresh ginger, peeled

  • Liquids and Seasoning

    • 4 cups chicken broth, divided
    • 🥥 1 cup coconut milk
    • 1 teaspoon curry powder, or more to taste
    • 1 pinch cayenne pepper
    • Salt and ground black pepper to taste

STEPS

1

Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil.

2

Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-side down, along with onion, leek, and ginger.

3

Roast in the oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.

4

Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender. Add onion, leek, ginger, and 2 cups broth. Purée until smooth.

5

Transfer purée to a soup pot over medium heat. Add remaining broth, whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

NUTRIENTS

Per 1 serving

🔥

238

Calories

  • 5
    Protein
  • 40
    Carbs
  • 9
    Fats

💡 Roasting the vegetables enhances the sweetness and develops deeper flavors.Adjust the amount of curry powder and cayenne pepper based on your spice tolerance.For a thicker soup, reduce the amount of broth or add a cooked potato during blending.Consider garnishing with fresh herbs, toasted seeds, or a dollop of Greek yogurt for added texture and flavor.