Roasted Curried Winter Squash Soup (Vegan)
Servings: 6
Ingredients
- 1 small Butternut Squash cut in half, seeded
- 1 medium Delicata squash cut in half and seeded
- 3 carrots peeled and chopped
- 1/2 onion
- 1 tsp grated ginger
- 3/4 tsp curry powder
- 1 tsp Better than Bullion or 1 can vegetable broth
- 1 16 oz can Coconut milk (full fat)
Crispy Chickpeas
- 1 16 oz can garbanzo beans Drained and rinsed leave to dry for 10 minutes
- 1/2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
Instructions
Roast the Squash
- Preheat the oven to 425° F
- Cut the Delicata Squash lengthwise and remove seeds with a fork. Do the same with the Butternut squash. Depending on the size, you may cut the narrow edge off so it's easier to cut lengthwise.
- Drizzle squash and carrots with oil and season with salt. Turn squash cut side down and roast for 25-30 minutes, until nicely caramelized and fork tender. Allow to cool
Prepare the Soup
- Heat a few tbsp of mild oil to a pot and add onions and saute until transluscent
- Add ginger and curry powder and stir.
- Add in the squashes and carrots. Make sure you have removed the flesh from the skins before adding to the pot. Reduce flame to medium.
- Add 1 cup of water and 1 tsp better than bullion (or 1 can vegetable broth( and bring to a simmer. Season with salt.
- Add 1 cup of coconut milk and remove from flame.
- Using immersion blender or a blender blend soup until smooth and creamy.
- Adjust salt to taste and add water for your desired consistency. Serve with whole grain toast or sourdough.
Crispy Stovetop Chickpea Croutons
- Heat 3-4 tbsp of olive oil on a frying pan
- Add chickpeas once it gets hot and saute for 2-3 minutes, stirring occasionally so it doesn't burn.
- Add cumin, smoked paprika and garlic powder and salt
- Remove from flame once it's golden and crispy (about 5 minutes)