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