Ingredients
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3 tablespoons grapeseed oil or 3 tablespoons canola oil
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1 medium butternut squash, peeled, seeded and cubed
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1 1/4 cups carrots, chopped
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4 celery ribs, peeled and chopped
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2 garlic cloves, minced
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3 scallions, chopped
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32 ounces vegetable stock (unsalted)
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2/3 cup coconut milk
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1 teaspoon turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon cumin seed, Toasted and ground
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1/2 teaspoon cayenne (add more or less depending on spice preference)
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1 teaspoon ground coriander
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1/3 teaspoon garam masala
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salt
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pepper
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1 1/4 cups onions, chopped
Instructions
- Heat oven to 400 degrees.
- Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
- While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.