I feel like I have been posting a lot of soup recipes, as well as eating a lot of soup ( my go to lunch has been the vegan pho from Phoenix Garden, delicious). Normally I am not a fan of squash soups, all of the recipes seems to have cinnamon or nutmeg in them, and that is a combo that I do not care for in savory dishes (do not get me started on pumpkin pie spice). Recently I have come across a few recipes that have warm spices like coriander and cumin, which is a combination I do like. So, after a little reading and I decided to try roasting all of the veggies and using the crock pot; the result was delicious.
Roasted Butternut Squash Soup
– 1 medium butternut squash (about 3lbs)
– 3-4 carrots peeled and cut into 2 inch legths
– 1 onion quatered
– 1 head of garlic, cut off part of the top for roasting, drizzle with oil, wrap in foil
– 3 tsp of coriander
– 1.5-2 tsp cumin
– salt and pepper to taste
– 32 ozs veggie stock
– 1 can full fat coconut milk
– 2 inch piece of grated ginger
– 1-2 TBS coconut oil (melted)
Peel and and chop the butternut squash for roasting, as well as the carrot and quarter the onions. Toss vegetables with coconut oil and 1/2 the spices, salt and pepper. Place the veggies in a single layer on a parchment or foil lined baking sheet/s (is you are using parchment you can cut back or eliminate the oil). Nestle the garlic clove in the middle of the vegetables. Roast at 375 for 40-50 minutes until they are fork tender.
Add vegetables, stock, remainder of the spices and squeeze out the roasted garlic from the bulb and ginger add to your slow cooker (you can also cook in a large pot stove top, simmering for about an hour). Set to low for 6-8 hours, or high for 3-4. I sued my immersion blender, or you can blend in batches in your blender. Add coconut milk and let it heat through, about 15-20 minutes.
Serve hot with cilantro and if you want a little siracha