Butternut Squash Soup! (vegan!)

So, I wasn’t planning on so many butternut squash recipes!  BUT, we got one in our neighborhood co-op produce box and I  had just bought a big package from Costco.  Good thing the stuff is so super yummy! And so, so good for you!  Just look at that color!  Full of nutritional goodness!

Here is a great soup you can make as a starter for Thanksgiving or to serve the family with leftovers.  Or to make on any ‘ole day.

I combined my regular vegan standby with some hints from Melanie’s over at Nutritious Eats.  Amazing food!

I love this soup because of the warming curry, the creamy coconut milk, the tangy limes, and the jalapeno and ginger.  It will warm you from head to toe!

This was for a double recipe, so don’t be alarmed by the quantity!

 

Butternut Squash Soup (Vegan)

• 2 tablespoons extra virgin olive oil
• 2 pounds butternut squash, cubed
• 1 sweet potato, cubed
• 1 sweet onion, coarsely chopped
• 1 jalapeno, seeded and cut in half
• 6 cloves garlic, peeled
• Kosher salt and fresh black pepper
• 2 tablespoons fresh ginger, chopped
• Juice of 1 to 2 limes
• 1tsp curry powder
• 6 cups gluten-free vegetable broth
• 1 (13.5-ounce) can coconut milk

1. Preheat oven to 400°F.
2. Put butternut squash, sweet potato, onion, garlic, and jalapeno in a roasting pan.  Drizzle on the olive oil and sprinkle with salt and pepper. Cover with foil. Cook in preheated oven until the vegetables are soft, stirring occasionally.
3. Put cooked vegetables, their cooking juices, ginger, lime juice, curry, vegetable broth and coconut milk into a large pot. Bring to a boil and then simmer for 20 minutes.
4. Puree soup with an immersion blender (or transfer to a blender in batches and puree). Taste for seasoning. Garnish with freshly ground pepper.