Creamy Curried Butternut Squash Soup! This Is One of My Olde

• kokonaisaika: 52 minutes

Ainekset

2 tbsp olive oil

1 onion, halved

1 stalks celery

1 head garlic, top cut off

1 15-oz can whole fat coconut milk

1 cup broth

1 butternut squash, halved lengthwise wyth seeds removed

2 tsp paprika

1 ½ tsp curry powder *

1 tsp salt

1-2 tbsp butter, optional

Optional toppings:

Fresh cilantro

Extra coconut milk

Ohjeet

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.

Add the butternut squash to the sheet pan, face up and the garlic in the squash divot. Add the onion and celery, then drizzle everything with the olive oil and season with some salt. Turn the onion and garlic head face down. Place the sheet pan in the oven for 50-55 minutes, flipping the squash and the garlic halfway. The squash should be fork tender.

Remove the sheet pan from the oven, then remove the skin of the onion and the skin of the squash and discard. Add the squash, celery and onion to a high speed blender, then squeeze the garlic from the skin and add that to the blender. Add the coconut milk, broth, paprika, curry powder and salt and blend until very smooth, like a purée.

Stir in the butter before serving, if using. Top with the cilantro, pumpkin seeds and coconut milk, if using.