This recipe is on repeat in my house - it comes together quickly and can make for a lunch or light dinner all week long. Throwing a few delicious veggies and spices on a roasting pan and then bending with a few more ingredients is all it takes. Try it and share it with us using hashtag #cookingwithJMCC.
Equipment Needed:
Roasting pan with parchment paper
Blender, or immersion blender
Liquid Measuring Cup
To Start:
Preheat oven to 375*F (190*C)
Line a baking sheet with parchment paper
On the roasting pan:
1 medium butternut squash, halved and seeded
2 medium shallots, peeled
2 cloves garlic, peeled
1 Tablespoon Olive oil drizzled over and coated on the veggies
1 1/2 Tablespoons curry powder, sprinkled and rubbed over butternut squash open halves
1 Teaspoon cinnamon, sprinkled and rubbed over butternut squash open halves.
A Sprinkle of Sea Salt
Roast for 35-45 minutes until veggies are golden and the squash is fork tender at the thickest point.
Then scoop out the flesh of the squash to a blender along with remaining veggies and:
1-14oz can of coconut milk
2 cups vegetable broth
1-3 Tablespoons maple syrup, to taste
Blend to desired puree.
Transfer to a soup pot and heat through, taste and adjust flavour as desired.
Ladle into bowls, garnish with a swirl of coconut yogurt (about a tablespoon per bowl), salt and pepper and serve with your favourite crackers. Ours is of course Jenny Marie's Crackers, particularly the Cheezy Nutritional Yeast, but Pepper & Sea Salt would also be so, so delicious!
ENJOY!!
Tag us and use #CookingWithJMCC if you make this recipe and share on Instagram!
