Dreamy, Creamy Roasted Carrot-Butternut Squash Soup with Coconut Milk

 

Soups are year round at our table, but particular soups start showing up around November when there are no fresh vegetables to be had at the farmer’s markets but plenty of fall and winter squash, fat carrots and papery onions. This trifecta had been languishing in my kitchen for over a week waiting for inspiration which manifested itself in this simple, but elegant and easy-to-make creamy soup.  Healthy ingredients oven roasted,  unsweetened coconut milk instead of cream, and spicy with the addition of Berbere seasoning and dried French thyme makes for one great winter soup.

Carrots, squash and onions drizzled with olive oil and generously seasoned with black pepper….

…oven roasted for 15 minutes and then pureed with other ingredients….

… becomes a lovely pot of soup. Add a few interesting, textural toppings and enjoy.

Sources…because sometimes it’s nice to share:

Dreamy, Creamy Roasted Carrot-Butternut Squash Soup with Coconut Milk

 

 

 

 

Ingredients:

  • 4 medium carrots, peeled and chopped
  • 1 medium to large butternut squash, peeled, seeded and chopped (5-6 cups)
  • 1 large onion, peeled and cut into large chunks
  • 1/4 cup olive oil
  • freshly ground black pepper and sea salt
  • 2 cups low fat or no fat chicken broth + 2 cup water
  • 2/3 cup unsweetened coconut milk
  • 1 teaspoon Berbere seasoning
  • 1 teaspoon French or other dried thyme
  • Garnish: shredded coconut, roasted and salted pipits, pomegranate seeds (optional)
  • Suggested: serve with a baguette cut into slices, top with gruyere cheese and toasted

Directions:

  1. Turn oven to 425 degrees. Line a baking sheet with parchment paper. Spread carrot, squash and onion chunks out and drizzle with olive oil and season with sea salt and black pepper. Roast for 15 minutes until carrots are softened.
  2. Scrape roasted vegetables into a soup pot and add the 2 cups chicken broth and water. Turn heat to medium-high and bring to a boil. Turn heat to medium-low and cook for 15 minutes. Stir often. Remove from heat and let cool a few 10 minutes.
  3. Working in batches, puree ingredients in a blender or food processor and add back to the pot over medium low heat.
  4. Stir in coconut milk. Add Bebere seasoning and dried French thyme. Taste and adjust seasonings to your liking adding more salt and pepper if desired.
  5. Serve hot topped with garnishes if you prefer with gruyere toast alongside.

Teresa Blackburn     http://www.teresablackburnfoodstyling.com