Ingredients and Method to make Roasted Butternut squash soup
1 butternut squash, peeled, de seeded and cut into 3/4 inch to 1 inch circles
3 large carrots washed, wiped dry, ends cut off and cut into 2 inch pieces
3 small onions peeled and quartered
2 tbsp any oil + 1 tbsp coconut oil (can be substituted with any other oil)
1/2 inch ginger minced fine
1/2 tsp minced garlic
3/4 tsp red chili powder (or to taste)
3/4 tsp garam masala (can be substituted with any other curry powder)
1/2 tsp coriander powder
salt to taste
1/2 cup coconut milk
Pre heat oven to 350 deg F
Prepare a tray by lining it with parchment paper or non stick aluminum foil and keep aside.
Place all the vegetables on the tray, making sure that they are not overlapping. Brush with 2 tbsp of oil on the top and sides of the vegetables. Place in oven and bake for 45 minutes.
Remove and cool thoroughly, then puree in batches until smooth.
Heat oil in a large heavy bottomed pan, add minced ginger and minced garlic to it and saute for a few seconds or until it begins to brown. Add chili powder, garam masala, coriander powder and stir a few times.
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Add pureed vegetables, salt to taste and allow to simmer for a few minutes.
Finally add coconut milk, mix well and serve this soup hot with bread of choice, or sandwiches to make a complete meal,
Serves approximately 2 to 3
1 butternut squash, peeled, de seeded and cut into 3/4 inch to 1 inch circles
3 large carrots washed, wiped dry, ends cut off and cut into 2 inch pieces
3 small onions peeled and quartered
2 tbsp any oil + 1 tbsp coconut oil (can be substituted with any other oil)
1/2 inch ginger minced fine
1/2 tsp minced garlic
3/4 tsp red chili powder (or to taste)
3/4 tsp garam masala (can be substituted with any other curry powder)
1/2 tsp coriander powder
salt to taste
1/2 cup coconut milk
Pre heat oven to 350 deg F
Prepare a tray by lining it with parchment paper or non stick aluminum foil and keep aside.
Place all the vegetables on the tray, making sure that they are not overlapping. Brush with 2 tbsp of oil on the top and sides of the vegetables. Place in oven and bake for 45 minutes.
Remove and cool thoroughly, then puree in batches until smooth.
Heat oil in a large heavy bottomed pan, add minced ginger and minced garlic to it and saute for a few seconds or until it begins to brown. Add chili powder, garam masala, coriander powder and stir a few times.
The copyright of this content belongs to Veginspirations.com
Add pureed vegetables, salt to taste and allow to simmer for a few minutes.
Finally add coconut milk, mix well and serve this soup hot with bread of choice, or sandwiches to make a complete meal,
Serves approximately 2 to 3
