This roasted butternut squash soup is so easy to make! Drizzling the squash with UMAMI Curried Maple before roasting it gives this dish unbelievable flavor and coconut milk makes it silky smooth. You will want to make this over and over again.
1 med butternut squash
1 medium onion, rough chopped
2 ribs celery, rough chop
2 cloves of garlic, peeled
UMAMI Curried Maple, 2-4 TBSP (+ more for finishing)
2 Tbsp extra virgin olive oil
2 C vegetable broth
salt & pepper
1 large can of coconut milk
makes about 6 cups
Heat oven to 375 F. Cut squash in half lengthwise; remove seeds. Place each half cut side up on a foil lined sheet and drizzle each with 2 TBSP of UMAMI. Roast for 45 min or until pierced easily with a fork.
Roughly chop celery and onion; peel garlic.
Heat a large saucepan with a couple of TBSP of EVOO. Add vegetables, season with salt and pepper. Saute on medium low until vegetables are sat least partially cooked and they start to caramelize.
Add 2 cups of vegetable broth and simmer 10 minutes, until vegetables are softened.
When squash is cooked, remove from oven and cool enough to handle. Scoop the squash from the skins and add to vegetables. Stir to combine.
Add coconut milk and stir together. If too thick, add more broth, coconut milk or water. When heated through, use an immersion blender to puree vegetables (or process in a blender/food processor).
Serve with a drizzle of UMAMI Curried Maple and roasted pumpkin seeds. (optional)
Variation:
Instead of butternut squash, roast 1.5 lbs of peeled and cut up carrots seasoned as in recipe above.
To the celery, onion and garlic add a knob of grated ginger.
