Vegan Spicy Roasted Squash Soup
Warm and spicy soup with a deep roasted squash flavor.
Servings: 6
Ingredients
- 1 Large Butternut Squash Peeled, seeded and cubed
- 1 Large Onion Chopped
- 1 Carrot Chopped
- 2 Stacks Celery Chopped
- 4 Cloves Garlic Diced
- 2 T Fresh Ginger
- 1 Jalapeno Seeded and diced
- 2 T Tomato Paste
- 1 Jar Thai Red Curry Paste Buy 2 jars for more heat
- 1 Can Coconut Milk
- 4 Cups Veggie Stock More as needed
- 2 t Cumin
- 1 t Corriander
- 1 t Salt
- 1 t Pepper
- 1 T Lime Juice
Instructions
- Peel, seed and cube the squash. Place the cubes on a cookie sheet, sprinkle with olive oil, salt and pepper. Roast in a 400 degree oven until soft and starting to brown. Remove from oven and set aside.
- In a large soup pot, sauté' the onion, garlic, ginger, jalapeno, carrot and celery until soft.
- Add the cumin, coriander, thai red chili paste, tomato paste, salt and pepper so cook for another few minutes.
- Now put the roasted squash in the soup pot and stir to combine everything. Cook together for a couple more minutes.
- Add the coconut milk and veggie stock. Check your seasoning levels and add more as needed. Bring to a boil and reduce to a simmer. Cook for 5 minutes.
- Use an immersion blender to blend smooth. If you don't have an immersion blender, you can use a regular blender, but DO NOT put hot soup in your blender. You must let it cool before using a traditional blender.
- Add the lime juice and salt and pepper as needed.
- Serve and ENJOY!