Roasted Butternut Squash, Lime & Coconut Soup
 
Prep time
Cook time
Total time
 
This brightly colored vegan soup, with fragrant coconut fresh coriander (cilantro) and lime will chase those blues away! Vegan / Gluten-Free / Freezer-Friendly
Recipe type: Soup
Serves: 4-6
Ingredients
  • 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)
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 saucepan 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. Remove peel from squash if not already done, then add to pot along with half the cilantro and the jalapeño, if using.
  5. Simmer gently for 20 minutes or until squash is soft. Stir in 1 cup of the coconut milk, as well as the lime juice.
  6. Using an immersion blender, carefully puree until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, and remaining cilantro.
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)
Recipe by Vegangela at http://vegangela.com/2011/05/10/roasted-butternut-squash-lime-and-coconut-soup/