Name: Roasted Butternut Squash Soup with Coconut Milk
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Garlic, halved crosswise - 1 medium head; Butternut squash, halved lengthwise and seeded - 1 (3 1/2) pound; Onion, quartered - 1 medium; Leek, white portion only, chopped - 1 medium; Fresh ginger, peeled - 1 (1 1/2 inch) piece; Chicken broth, divided - 4 cups; Coconut milk - 1 cup; Curry powder, or more to taste - 1 teaspoon; Cayenne pepper - 1 pinch; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Roasted Butternut Squash Soup with Coconut Milk

1. Garlic, halved crosswise 1 medium head

2. Butternut squash, halved lengthwise and seeded 1 (3 1/2) pound

3. Onion, quartered 1 medium

4. Leek, white portion only, chopped 1 medium

5. Fresh ginger, peeled 1 (1 1/2 inch) piece

6. Chicken broth, divided 4 cups

7. Coconut milk 1 cup

8. Curry powder, or more to taste 1 teaspoon

9. Cayenne pepper 1 pinch

10. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Roasted Butternut Squash Soup with Coconut Milk

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-side down. Add onion, leek, and ginger.

3 . Stage

Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.

4 . Stage

Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and purée (in batches if necessary) until smooth. Transfer to a soup pot.

5 . Stage

Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.