Weekly Recipe – Curried Butternut Squash Soup

Originally Posted On Tasty

 

 

INGREDIENTS
1 tablespoon olive oil
3 cups peeled butternut squash, diced
1/2 onion
3 cloves garlic, whole
2 teaspoons ginger, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon ground cardamom
4 cups vegetable stock
Salt, to taste
Pepper, to taste

Fresh coriander (garnish)
Crème fraîche (garnish)

PREPARATION
1. Preheat oven to 200˚C/400˚F.
2. Place butternut squash and onion on baking sheet.
3. Add the olive oil, coriander, cumin, curry, and cardamom. Toss to coat.
4. Wrap the garlic and ginger in a foil packet with a little olive oil.
5. Roast vegetables for 20 minutes or until squash is tender.
6. Add the vegetable stock to Vitamix.
7. Add roasted vegetables, salt, and pepper to taste.
8. Set to soup setting and puree until smooth and warmed through.
9. Transfer soup to bowls and garnish with fresh coriander and crème fraîche.
10. Enjoy!