Roasted Butternut Squash and Coconut Ginger Soup

Ingredients

• 1200 g butternut squash, peeled and cubed
• 3 tbsp extra-virgin olive oil
• 1 unit shallot, diced
• 1 tbsp fresh ginger, grated
• 3 unit garlic cloves, minced
• 1,5 tsp mild curry powder
• 4 cup vegetable stock
• 1 tbsp maple syrup
• 1 cup full-fat coconut milk
• 2 tbsp fresh lime juice
• 2 tsp chili oil
• 0,25 cup toasted pumpkin seeds

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss squash cubes with 2 tbsp olive oil, salt, and pepper on a sheet pan.

2. 2

   Roast for 30 minutes, flipping halfway, until the edges caramelize and a knife slides through easily.

3. 3

   Meanwhile, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering.

4. 4

   Add the diced shallot and sweat for 4 minutes until translucent, then add ginger and garlic; cook 1 minute until fragrant.

5. 5

   Stir in the curry powder and toast for 30 seconds until the spices bloom and smell nutty.

6. 6

   Add the roasted squash, vegetable stock, and maple syrup; bring to a simmer and cook 10 minutes to marry the flavours.

7. 7

   Stir in the coconut milk, then blend the soup with an immersion blender until completely smooth and glossy.

8. 8

   Brighten with fresh lime juice and season to taste with salt.

9. 9

   Ladle into bowls and finish with a swirl of coconut milk, chili oil, and toasted pumpkin seeds.