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Roasted Butternut Squash, Lime & Coconut Soup

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★★★★★

5 from 2 reviews

This brightly colored vegan soup, with fragrant coconut fresh coriander (cilantro) and lime will chase those blues away! Vegan / Gluten-Free / Freezer-Friendly

Ingredients

Scale
  • 1 butternut squash, seeds removed and cut into chunks
  • 2 tbsp olive oil, divided
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 large onion, chopped
  • 2 cups (500 ml) vegetable stock
  • 1/4 cup cilantro (fresh coriander), chopped and divided
  • 2 tsp finely chopped jalapeño (optional)
  • 1 can (400 ml / 13.5 oz) coconut milk
  • 1 lime, juiced
  • salt & pepper, to taste
  • Garnish: vegan sour cream, additional coconut milk, chopped cilantro, roasted squash seeds (see instructions below)

Instructions

  1. 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.
  2. Meanwhile, in a large stockpot over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes.
  3. Add onion and cook 5 minutes, until clear, then add broth.
  4. Use a small knife to remove the peel from the squash, then add to pot along with the cilantro (and the jalapeño, if using).
  5. Simmer gently for 20 minutes or until squash is soft. Stir in the coconut milk and lime juice.
  6. Using an immersion blender, carefully purée until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, cilantro, or roasted squash seeds (see instructions below).

Roasting pumpkin or squash seeds

  1. Preheat oven to 325F (160C).
  2. Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp.
  3. If desired, toss the seeds with a drizzle of oil and sprinkle of salt.
  4. 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.

Notes

Adapted from a recipe in the Ottawa Citizen newspaper. Makes 7 cups (1.75 L)

Find it online: https://vegangela.com/2011/05/10/roasted-butternut-squash-lime-and-coconut-soup/