Name: Vegetarian Butternut Squash Coconut Curry Soup
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Butternut squash - 1 large; Olive oil - 2 tablespoons; Shredded coconut - 1 cup; Garam masala - 1 tablespoon; Curry powder - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Vegetable broth, or as needed - 4 cups

Ingredients for - Vegetarian Butternut Squash Coconut Curry Soup

1. Butternut squash 1 large

2. Olive oil 2 tablespoons

3. Shredded coconut 1 cup

4. Garam masala 1 tablespoon

5. Curry powder 1 tablespoon

6. Salt 1 teaspoon

7. Ground black pepper ¼ teaspoon

8. Vegetable broth, or as needed 4 cups

How to cook deliciously - Vegetarian Butternut Squash Coconut Curry Soup

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.

3 . Stage

Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.

4 . Stage

Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.