Healthy and simple to make creamy, roasted Butter Squash Soup with coconut milk and curry.
Place entire garlic head wrapped in foil, quartered onions (peeled), and squash brushed with olive oil (halved and seeded) on a sheet pan. Roast in the oven for 40-60min, until squash is tender.
Once cool enough to handle, scoop butternut squash flesh from skin and place in a large stockpot. Remove garlic head from foil, cut off the end and squeeze garlic pulp into the stockpot along with the quartered onions.
Stir in curry powder, vegetable broth, and water. Blend until smooth with an immersion blender. (Can also be done with a food processor or blender)
Bring the soup to a boil over medium-high heat.
Stir in the coconut milk.
Bring the soup to a boil again then reduce heat and simmer for 10min.
Serve the soup with a sprinkle of cayenne pepper, some fresh parsley, and bread. (optional)
1. Garlic and Onions can also just be heated until glassy and translucent in the pot.
2. You can easily play around with how much broth and coconut milk you add to reach desired consistency.
3. Please note that not all vegetable broth is gluten-free.