This recipe is on repeat in my house—it’s a quick-prep lunch or light dinner that lasts all week. By roasting the veggies with warm spices before blending, you get a deep, caramelised flavour that you just can't get from a stovetop pot alone.
What You’ll Need
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Roasting pan (lined with parchment paper)
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Blender (or immersion blender)
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Liquid measuring cup
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Large soup pot
Ingredients
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1 medium Butternut squash (halved and seeded)
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2 medium Shallots (peeled)
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2 cloves Garlic (peeled)
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1 tbsp Olive oil
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1 ½ tbsp Curry powder
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1 tsp Cinnamon
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Pinch of sea salt
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1 can (14 oz) Coconut milk
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2 cups Vegetable broth
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1–3 tbsp Maple syrup (to taste)
How It’s Done
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line your roasting pan with parchment paper.
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Season: Drizzle the olive oil over the veggies. Rub the curry powder, cinnamon, and sea salt generously over the open halves of the butternut squash.
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Roast: Place the squash (cut-side down), shallots, and garlic on the pan. Roast for 35–45 minutes until the squash is golden and fork-tender at its thickest point.
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Scoop & Blend: Carefully scoop the squash flesh into a blender. Add the roasted shallots, garlic, coconut milk, vegetable broth, and maple syrup.
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Purée: Blend until you reach your desired consistency.
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Simmer: Transfer the mixture to a soup pot and heat through. Taste and adjust the flavour or salt as needed.
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Serve: Ladle into bowls and garnish with a swirl of coconut yoghurt. Serve with your favourite crackers—we love this with our Cheezy Nutritional Yeast or Pepper & Sea Salt varieties!
