How beautiful are the colors of this soup?!? It's a perfect recipe for the fall when these vegetables are in season. You can even turn the leftovers into this delicious Vegetable Curry.
Ingredients
- 2 lbs butternut squash, peeled and cubed, I like to use this precut squash from Costco
-8 oz carrots, peeled and sliced
-2 red bell peppers, seeded and sliced
-1 yellow onion, peeled and cut into four wedges
-4 cloves of garlic, diced
-4 tablespoons olive oil
-1 tablespoon curry powder
-1 tablespoon cumin
-1/2 teaspoon paprika
-1/2 teaspoon dried thyme
-1/2 teaspoon dried sage
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cinnamon
-salt and pepper to taste
-1 (13.5 oz) can coconut milk
-3 cups vegetable broth
-1 tablespoon white balsamic vinegar
Garnish (optional)
-Balsamic Glaze
-Cilantro
-Pomegranate Seeds
Instructions
1. Heat oven to 400 degrees.
2. Line a baking sheet with parchment paper. On the baking sheet, arrange butternut squash, carrots, peppers, and onions in a single layer. Drizzle the vegetable with olive oil.
3. Combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and salt and pepper in a small bowl.
4. Sprinkle seasoning and garlic over vegetables and stir together so they are evenly coated in seasonings.
5. Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow veggies to cool for a few minutes. Put veggies into a blender and blend at high speed until smooth.
6. Add the vegetable stock and blend for another 3 minutes or until it is smooth.
7. Pour soup into a large pot over medium heat. Stir in coconut milk and vinegar and simmer for 10 minutes.
8. Garnish with balsamic glaze, fresh chopped cilantro, and pomegranate seeds.
Yeen took a different approach to his balsamic glaze.
Comments