11/22/2023
Butternut Squash Soup with a pepita crunch is a comforting addition to any Thanksgiving table! 🍵🎃
Ingredients:
1 medium-sized butternut squash, peeled, seeded, and diced
1 onion, chopped
2 carrots, peeled and chopped
2 cloves of garlic, minced
1 teaspoon ginger, grated
4 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon cinnamon
Salt and pepper to taste
Olive oil for roasting
Pepitas for garnish
Optional: Coconut milk for creaminess
Instructions:
Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes or until tender and slightly caramelized.
In a large pot, sauté the chopped onion, carrots, garlic, and ginger in a bit of olive oil until softened.
Add the roasted butternut squash to the pot.
Pour in the vegetable broth, and add curry powder and cinnamon. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
Season with salt and pepper to taste. If you desire a creamier texture, stir in some coconut milk.
In a separate pan, toast the pepitas over medium heat until they become golden and aromatic.
Serve the soup hot, garnished with toasted pepitas.
