Spicy Butternut Squash Soup with Coconut Milk

This recipe is inspired by friends Courtney & Ellyse, who were kind enough to drop off some of this delicious soup to share with us when they made some from our butternut & sunshine kabocha squash. How nice is that?! The texture is incredible, flavor is exceptional and I can’t think of a better recipe to lead into fall.

To check out the original rource of their inspiration, Alina Prokuda, please head here.

Picture from Courtney & Ellyse as they prepped this recipe. I’ll have to add our own photos of the finished product when we make a batch!

Ingredients:

• 1 medium sized butternut squash or any squash of your choosing

• 1/2 can of full-fat coconut milk

• 2 shallots *

• 1 garlic head

• 2 Thai chili peppers (optional, depends on your heat preference) *

• 1 tsp fresh ginger, grated

• 1 1/2 cup of vegetable broth (or more depending on desired thickness)

• Olive oil to drizzle on vegetables

• 2 tsp turmeric powder

• 2 tsp paprika

• Salt and pepper to taste

• Fresh cilantro or parsley, for garnish

* Indicates this was an ingredient they made the dish without, and it was still delicious! Don’t feel like you can’t make it without every single ingredient.

Instructions

• Preheat oven to 380 F

• Prepare all listed vegetables and place on the baking dish (helpful to watch the video for guidance - which you can find here)

• Add seasoning and olive oil

• Bake for 45 minutes untillvegetables are golden brown and soft inside

• Place everything in a pot, add coconut milk and broth and blend with immersion blender

• Adjust seasoning to taste, garnish and serve