Recipe by Chef Michael Williams
Roasted Squash Soup
- Prep time 20 mins
- Cook time 50 mins
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Nothing says fall or winter like a thick squash soup. The spices and coconut milk give this recipe a wonderful flavour profile and it’s easy to make too.
- Preheat the oven to 375° F with the rack in the middle.
- With a sharp knife, cut the squash into quarter’s and then remove the seeds and guts.
- Place the squash skin side down in a casserole or baking dish and also place the shallots in the dish.
- Now melt the butter on medium high in a small pot and add the garlic, cinnamon, coriander and nutmeg.
- Sauté for 1 minute or so. This will toast the spices a little and bring out their flavour.
- Now pour the butter mixture mostly into the squash and a little over the shallots. Brush the butter all over the flesh of the squash and then place the baking dish into the oven.
- Bake until the squash is very soft, about 50 minutes and remove from the oven.
- Cool enough to handle and then scoop out the flesh and discard the skin.
- Add the squash along with the shallots and coconut milk to a food processor and puree until smooth. Add a little water or broth to adjust the consistency if the soup is too thick.
- Transfer the soup to a pot, reheat and then serve and enjoy.
- You can easily use a different liquid in place of the coconut milk. Broth, milk, cream, or even almond or rice milk all will work well.
- Add ¼ teaspoon of chilli powder to the butter to bring in a little spice.