I cut this soup recipe out of the Ottawa Citizen newspaper many years ago – and it’s been one of my favorites ever since. The coconut milk makes it so rich and creamy and the cilantro (fresh coriander) and lime give it such a fresh, summer-taste, any time of the year.
I veganized the original recipe by using vegetable broth instead of chicken, and garnishing with additional coconut milk (or Tofutti sour cream) instead of dairy-based sour cream. I also significantly increased the spices, cilantro, and lime juice because I didn’t find them to be strong enough.
- I normally don’t peel butternut squash before roasting it – I find that it’s easier to remove the peel after it’s roasted and cooled-off for about 10 minutes
- This soup freezes very well, so if I’m only making this for two, I serve half now, and then freeze the other half for later
- Also, when you scrape out the seeds of the butternut squash, don’t toss them out! Like pumpkin seeds, they’re great lightly roasted in the oven – and if you like a little crunch in your soup, they make a nice garnish as well! I’ve included directions for roasting the seeds below.
- 8 C /2 L (850g) butternut squash, diced (one average-sized butternut squash should be fine – I rarely measure this out)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 large onion, chopped
- 20 oz (600 ml) vegetable stock
- ¼ C cilantro, chopped and divided
- 2 tsp finely chopped jalapeño (optional)
- 10 oz (295 ml) coconut milk
- 1 lime, juiced
- salt & pepper, to taste
- Garnish: vegan sour cream, additional coconut milk, roasted squash seeds (see instructions below)
- Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside.
- Meanwhile, in a large saucepan over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes.
- Add onion and cook 5 minutes, until clear, then add broth.
- Remove peel from squash if not already done, then add to pot along with half the cilantro and the jalapeño, if using.
- Simmer gently for 20 minutes or until squash is soft. Stir in 1 cup of the coconut milk, as well as the lime juice.
- Using an immersion blender, carefully puree until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, and remaining cilantro.
- Preheat oven to 325F (160C).
- Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp.
- If desired, toss the seeds with a drizzle of oil and sprinkle of salt.
- Spread the seeds out in a single layer on a baking sheet and roast in oven for 20 minutes, tossing them around at the 10-minute mark.