Roasted Winter Squash Soup

Recipe and Image by  Katie Kuykendall 

Recipe and Image by  Katie Kuykendall 

Ingredients

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  • 3 c. of squash, peeled and sliced (acorn, butternut, pumpkin)
  • 1 c. of yellow onions, sliced
  • 4 whole garlic cloves, smashed
  • 2-3 c. of broth (chicken or vegetable)
  • 1 can of coconut milk
  • 2 Tbsp. red curry paste (or more if you want more heat)
  • salt and pepper

Preparation Instructions

  1. On a large sheet pan lined with parchment paper, toss together the squash, garlic cloves and onion with 1 tsp of salt, 1 tsp. of pepper and 1 Tbsp. of olive oil
  2. Roast the vegetables at 425 F for about 20 minutes, or until the squash is tender and the onions are slightly brown on the edges.
  3. Meanwhile, heat your broth to a simmer on the stove
  4. Once the squash, onions and garlic have finished cooking in the oven, add them to a blender with the curry paste and the heated broth. Start with two cups of broth, then slowly add more as needed to get to the correct consistency. 
  5. Blend to a smooth, thick, yet pourable consistency, then transfer to a pot on the stove.
  6. Add one can of coconut milk and stir until well incorporated and simmering. Taste for seasoning and salt and pepper, if needed.
  7. Serve and Enjoy!
Dan Nehring