Curried Butternut Squash and Cauliflower Soup

Updated at: Sun, 17 Nov 2024 23:02:01 GMT

Step 1

Cut butternut squash in to 1/4 inch piece cubes and cauliflower in to 1 inch wide florets. on a baking sheet toss squash and cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and pepper. Arrange in a single layer and roast at 450 degrees until golden and tender, 20-22 minutes. remove from oven and set aside to cool 5 minutes.

Step 2

while veggies roast, pick cilantro leaves and roughly chop stems and keep stems and leaves separate. peel the shallot and mince. MInce the garlic. Open coconut milk and place 1 tablespoon in a small bowl for garnish or skip that if you don't care to garnish with it. Remainder of coconut milk for step 5.

Step 3

heat 2 tablespoons of oil in large dutch oven over medium high heat. when oil is shimmering add shallots, garlic and cilantro stems and saute, stirring occasionally, until fragrant, 1-2 minutes. Then add curry paste and cinnamon stick and cook, stirring constantly to combine, 1 minute more. Remove pot from heat and set aside until step 5.

Step 4

Toasting Pumpkin seeds- heat a small nonstick pan over medium high heat. Carefully hove your hand a few inches away- when you can easily feel heat, add pumpkin seeds. Toast, stirring, until golden, 2-3 minutes. Add sugar and cook, stirring frequently, until sugar begins to melt and cling to pumpkin seeds, 2-3 minutes. Add garam masala and cook, stirring vigorously, 1 minute more. Transfer to a plate, season with salt and pepper and set aside.

Step 5

in the Dutch oven with the aromatics add the 2 cups of water with melted bouillon cube to the aromatics. Add the roasted vegetables and the coconut milk and heat up on medium heat. Don't let it boil, but just simmering. Then use an immersion blend and blend the soup totally smooth or 1/2 smooth.

Step 6

Remove and discard the Cinnamon stick from pot with soup and season with 1/2 teaspoon salt and pepper. when serving in bowls garnish with pumpkin seeds and Cilantro leaves.

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