Roasted and Curried Butternut Squash Soup for 8

Ingredients and Weight:

• 1 medium butternut squash, peeled and cubed (2 pounds)
• 2 tablespoons olive oil
• 1 yellow onion, diced (1 pound)
• 2 carrots, diced (1/2 pound)
• 2 celery stalks, diced (1/2 pound)
• 4 cloves garlic, minced (1 ounce)
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 cups chicken or vegetable broth (32 ounces)
• 1 cup unsweetened coconut milk (8 ounces)
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil and spread on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
2. While squash is roasting, heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic for 5-7 minutes, or until softened.
3. Add curry powder, cumin, ginger, and cayenne pepper. Cook for 1 minute to release their flavors.
4. Stir in roasted butternut squash, broth, and coconut milk. Bring to a simmer and cook for 10-15 minutes, or until vegetables are fully tender.
5. Puree soup using an immersion blender or in a regular blender until smooth. Season with salt and black pepper to taste.

Nutritional Information (per serving):

• Calories: 250
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 35g
• Dietary Fiber: 6g
• Protein: 4g

Dish Characteristics:

• Rich and velvety texture
• Warm and savory curry flavor
• Butternut squash provides sweetness and creaminess
• Yellow onion, carrots, and celery add depth of flavor
• Coconut milk adds a hint of exoticism

User Comments:

• "This soup is absolutely delicious! It's perfect for a cold evening and has just the right amount of curry flavor."
• "I love that it's so easy to make and that I can use ingredients I can easily find at the supermarket."
• "I served this soup with some fresh bread and it was the perfect meal."

Special Precautions and Tips:

• Be careful when pureeing hot soup in a blender to avoid splatters.
• If desired, you can top the soup with roasted pumpkin seeds or a drizzle of olive oil.
• To make the soup ahead of time, simply reheat it before serving.