Ingredients for - Roasted Butternut Squash Soup with Coconut Milk
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.
