THIS SOUP IS WARM, CREAMY, AND SCREAMS FALL.
Literally, all you need to do is roast and blend.ย ย
We are at the cusp of November, and even though it's still HOT as ever in Singapore, I am missing all things fall.
I'm a New Yorker, and I am craving the change of seasons… Right now I miss the weather, the food, and the clothes!
Roasted squash, a hint of apple, a dash of cinnamon… are you getting the fall vibes??ย
If you love this recipe, definitely try these too!
Yield/Servings: 3-4
Author: Riyana Rupani
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Spiced Roasted Butternut Squash Soup
A velvety smooth & rich soup that has all the fall feels
PREPARATION TIME: 10 MIN COOKING TIME: 45 MIN TOTAL TIME: 55 MIN
INGREDIENTS
- 1 small red onion, cut into wedges
- 2 garlic cloves, peeled and left wholeย
- 1-inch piece ginger, peeledย
- 1/2 medium butternut squash, peeled, seeds scraped out and cut into 1-inch cubesย
- 1 large sweet potato, peeled and cut into chunksย
- 1/2 an apple, peeled and chopped
- 2 tbsp olive oil ย
- 1/4 tsp ground cinnamonย
- 1/4 tsp cayenne (optional)
- 1/2 cup coconut milk
- 1.5 cups vegetable stock (or more depending on how thick you like your soup)
- salt and pepper to tasteย
- toasted pumpkin seeds
INSTRUCTIONS
- Preheat the oven to 200C/400F.
- Place the onion, garlic, ginger, butternut squash, sweet potato, and apple in a baking tray.ย
- Drizzle or spray with oil and sprinkle with cinnamon and cayenne. Roast in the oven for 30 minutes, or until tender.
- Place the roasted vegetables, coconut milk, and vegetable stock in a blender and process until smooth. Season to taste with salt & pepper. (alternatively, you can place all ingredients in a pot and use an emersion blender).
- Heat through in a pot, and top with toasted pumpkin seeds and/or Coconut yogurt/cream
