Hi all and happy Monday! I've got a SOUPer simple recipe for you today (see what I did there??) - it involves just 7 ingredients, minimal hands on time, and is highly adaptable.
Roasted butternut squash is the star of this soup show. It never ceases to amaze me just how delicious vegetables are when roasted with a tiny bit of olive or coconut oil and a sprinkle of sea salt.
Think of this less as a recipe and more as a formula. Feel free to substitute another squash or root vegetable for the butternut (I'm planning on trying carrot next). Not a fan of spice? Leave it out. Don't have lemon? Lime will do just fine. No coconut milk in the house? Try unsweetened plain almond or soy milk.
Simple Spiced Butternut Squash Soup - Vegan, Gluten Free, Soy Free, Nut Free
1/2 large butternut squash, seeds removed (about 4 cups)
1 TBSP Coconut or olive oil
1 cup vegetable broth
1/2 cup full fat coconut milk
1 tsp garam masala *
Pinch of cayenne pepper
Squeeze of lemon
Rub cut side of butternut squash with oil and sprinkle with salt and pepper. Roast at 375 until soft all the way through (at least 30 minutes). Allow to cool for a few minutes before handling.
Scoop the flesh of the cooked butternut squash into your high speed blender or food processor (you should have about 4 cups of squash). Add vegetable broth, coconut milk and garam masala. Blend until smooth. Add salt, pepper, and cayenne to taste. Before serving, re-heat and add a squeeze of lemon.
*Note: Garam Masala is a common Indian spice mix. I love to keep it in the house because it makes seasoning a pinch (I'm on a roll with these puns today). If you don't have the mix, you can find an easy recipe for it here.
It's been bright, but chilly here in New York. This soup has been a perfect, cozy lunch - warming me up without weighing me down. I hope you enjoy it!