This recipe was created by Karen Wiens on 1/15/20.
This is so creamy and delicious with just the right amount of heat! We make this frequently and it's a smooth soup so it's great for the whole family! It comes together very quickly once the squash is roasted and it's super simple.
20 minutes to prepare
45 minutes to cook
1 butternut squash
5 cloves garlic
3 teaspoons ginger, fresh
1 sweet onion, chopped
1 jalapeno pepper, chopped
15 ounces coconut milk
1 cup vegetable broth
1 pinch cayenne pepper
1/4 teaspoon cinnamon
3/4 teaspoon salt
Preheat your oven to 425 degrees. Cut your squash in half and scoop out the seeds. Bake cut side down on a sheet lined with parchment paper for about 45 minutes or until the squash is soft/
Saute your onions until soft in a no stick pan. Adding a bit of water if it starts to stick.
Once your onions start to soften add your jalapeno pepper, chopped garlic and finely chopped ginger to the pan. Cook about 4 more minutes.
Add salt, cayenne pepper, cinnamon and vegetable broth to the pan and let it simmer for about 5 more minutes.
Once the squash is done, remove the flesh from the skin and put it in your blender. Add your onions and everything else from the pan to the blender plus your coconut milk and process until smooth and heated through.
Serve soup with some chopped fresh cilantro and chopped peanuts if desired. Yum!
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