FRENCHY COOKS: VEGAN COCONUT, GINGER, CURRIED BUTTERNUT SQUASH SOUP

Ingredients

• 1 medium (about 2 lb) Butternut Squash (roasted 2 hrs, skin removed, cubed)
• 1 large Onion (peeled and diced)
• 2 Shallot (peeled and diced)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 inch piece Fresh Ginger (scraped with a spoon, minced)
• 2 tsp Curry Powder (toasted)
• 1/2 cup White Wine (dry, used for deglazing)
• 2 sprigs Fresh Thyme (added with wine)
• 1 cup Coconut Milk (full‑fat, canned)
• 2 cup Vegetable Broth (low‑sodium)
• 1 tsp Salt (adjust to taste)
• 1/4 tsp Black Pepper (freshly ground)
• 1 Red Chili (thinly sliced for garnish)
• 2 Tbsp Pumpkin Seeds (toasted with a pinch of salt)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Roast the Butternut Squash

   Preheat oven to 400°F (200°C). Place the whole butternut squash on a baking sheet, skin on, and roast for about 2 hours until very soft. Let cool, then peel the skin and cut the flesh into cubes.

   Time: PT2H

   Temperature: 400°F

2. Prep the Aromatics

   Peel and dice the onion and shallots. Scrape the ginger with a spoon, discard the skin, and mince the ginger finely. Slice the red chili thinly for garnish.

   Time: PT10M

3. Sauté Vegetables

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the diced onion, shallots, and minced ginger. Cook, stirring occasionally, until the vegetables are soft and fragrant but not browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Toast Curry Powder

   Stir in 2 tsp curry powder and cook for 1 minute until fragrant.

   Time: PT1M

5. Deglaze with Wine

   Add 1/2 cup dry white wine (or water/stock if avoiding alcohol) and the thyme sprigs. Increase heat to bring to a simmer and let the liquid reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

6. Add Liquids and Squash

   Stir in 1 cup coconut milk, 2 cups vegetable broth, and the roasted squash cubes. Season with 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil, then reduce to a simmer.

   Time: PT2M

   Temperature: Medium

7. Simmer

   Cover the pot and let the soup simmer for 15‑20 minutes so flavors meld and the squash fully integrates.

   Time: PT20M

   Temperature: Low

8. Toast Pumpkin Seeds

   While the soup simmers, heat a small skillet over medium heat. Add 2 Tbsp pumpkin seeds and a pinch of salt; toast, shaking frequently, until golden and fragrant, about 3 minutes. Set aside.

   Time: PT3M

   Temperature: Medium

9. Blend the Soup

   Remove the thyme sprigs. Using an immersion blender (or carefully transfer to a countertop blender in batches), puree the soup until completely smooth and velvety.

   Time: PT5M

10. Adjust Seasoning

    Taste the blended soup and add more salt or pepper if needed. Keep the soup warm on low heat.

    Time: PT2M

    Temperature: Low

11. Plate and Garnish

    Ladle soup into bowls. Top each serving with toasted pumpkin seeds, thin chili slices, a sprinkle of fresh cilantro, and a drizzle of olive oil.

    Time: PT2M

Nutrition Facts

Calories

455

Protein

5 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g