This butternut pumpkin soup is full of flavor and doesn’t miss out on meat or dairy.
material
1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
3 tablespoons olive oil (separated)
1 teaspoon salt (divided)
1/4 teaspoon pepper
1 medium onion (chopped)
1 tablespoon chopped fresh ginger
2 cloves of garlic (chopped)
1 teaspoon turmeric powder
1/2 teaspoon ground cumin
1 carton (32 oz) of low-sodium vegetable soup
1 can (15 oz) pumpkin
1 can (13.66 oz) coconut milk
2 naan flatbreads, cut into 1-inch squares
Optional: chopped fresh coriander, crushed red pepper flakes, plain soy milk yogurt
direction
-Preheat oven to 400°.
-Place the squash in a shallow roasting pan. Pour in 1 tablespoon of oil.
-Sprinkle with 1/2 teaspoon salt and pepper.
– Roast for 25-30 minutes, turning once, until tender.
-Lower oven setting to 350°.
– Heat 1 tablespoon oil in a Dutch oven over medium heat.
-Add onions. Cook and stir until softened, 5 to 7 minutes.
-Add ginger, garlic, turmeric, cumin, and remaining 1/2 teaspoon salt. Cook 1 minute longer.
– Add soup, pumpkin, and roasted pumpkin and stir.
– Bring to a boil. Reduce heat.
– Simmer uncovered for 15-20 minutes to blend flavors.
-Add coconut milk. Cook 5 minutes longer. Cool slightly.
-Cover the blender and process the soup in batches until smooth.
– Return the pureed mixture to the pot. Stir and stir until heated through.
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