Roasted Curried Squash and Carrot Soup with Coconut Milk

Ingredients

• 1 large acorn squash (quartered, seeds scooped out)
• 4 medium carrots (peeled and cut into 1-2 inch chunks)
• 1 yellow onion (ends cut off, paper removed, and quartered)
• 3-4 cloves garlic (whole in paper)
• 1 inch fresh ginger (peeled)
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt (divided)
• 1/2 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• freshly ground black pepper (to taste)
• 4 cups vegetable stock
• 1 cup canned coconut milk
• 1 Tablespoon fresh lime juice
• Cilantro (chopped for garnish)
• Peanuts (chopped for garnish)

Instructions

1. 1

   Preheat oven to 425°F. Line a large baking sheet with parchment paper and add acorn squash, carrots, onion, garlic in its paper husk, and peeled ginger. Toss with olive oil and about ½ teaspoon kosher salt. Bake for 25-30 minutes until fork-tender, flipping halfway through.

2. 2

   Once the veggies are cooked, scoop out the flesh of the squash, and remove the garlic from the paper. Add all of the roasted vegetables, spices, vegetable stock, coconut milk, lime juice, remaining salt, and pepper to a high-speed blender. Vent the top of the blender if the veggies are still hot, and blend on high for 4-5 minutes until smooth. Taste test and add additional lime juice or salt as needed.

3. 3

   If needed, transfer to a stockpot to reheat. Serve with chopped cilantro and peanuts.