Curried Butternut Squash Soup

By Kielian Baird

Serving Size: 3-4 

Ingredients:

1. ¼ cup extra-virgin olive oil 

2. 1 red onion, quarters 

3. 1 garlic head, cut in half 

4. 1 cup cherry tomatoes, washed and dried 

5. 1 whole butternut squash, halved and deseeded

6. Salt and pepper, to taste 

7. 2 tablespoons curry powder 

8. ½ teaspoon ground cinnamon 

9. 1 tablespoon brown sugar 

10. 1 14 ounce coconut milk tin, full fat 

11. 2 cups chicken bone broth (or broth of choice) 

12. ¼ cup toasted pumpkin seeds (pepitas) 

13. 2 tablespoons chili crisp oil (optional) 

Instructions:

1. Preheat the oven to 425 degrees (F). 

2. On a parchment lined baking sheet, place the butternut squash (cut side up), onion, garlic, and cherry tomatoes, spread evenly. Drizzle everything with the olive oil and season to taste with salt and pepper. Roast in the oven for about 45 minutes to an hour, depending on the size of squash. Remove from the oven when a fork can easily pierce the squash meat. 

3. Squeeze the garlic cloves out of their skins, scoop the butternut, and place the onion and tomatoes into the body of a large blender. With the ventilation cap slightly ajar, blend all the vegetables together until smooth. 

4. In a large pot on the stove top, pour the blended vegetables, coconut milk, broth, curry powder, cinnamon, brown sugar, salt and pepper. Heat on medium, stirring occasionally, until simmering. Allow to simmer until desired consistency is reached. 

5. To serve, ladle into bowls and top with pepitas and chili crisp. This recipe could be paired with fresh bread, served over rice, or as a lovely side dish!