THAI ROASTED SQUASH SOUP

THAI ROASTED SQUASH SOUP

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2 tablespoons coconut oil

2 teaspoons curry powder

1 butter nut squash, peeled,seeded, and cut into small pieces

1 large sweet onion, cut into eighths

1 inch fresh ginger root, chopped

3 cups vegetable broth

1 can coconut milk

3 tablespoons fresh cilantro leaves,chopped

Heat oven to 425° F.220°C. Mix coconut oil and curry in a large bowl. Add squash and onions and toss to coat. Spread vegetables onto a 17” x 11” roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
Next add the roasted vegetables, ginger, broth and coconut milk in a 4-quart saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.

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  • Caro Doss