Welcome to a bowl of comfort and cozy flavors with our Spiced Butternut Squash Soup with Coconut and Lime. This recipe combines the earthy sweetness of roasted squash with a gentle kick of spices, all rounded out by creamy coconut milk and a zesty lime finish. Perfect for those chilly days when you need a little warmth from the inside out.
The star of the show is the butternut squash, lending its natural sweetness and creamy texture. Roasting it brings out a deeper flavor. Olive oil helps caramelize the squash and sauté the aromatics like the onion, which forms the base of the soup. Garlic and fresh ginger add a fragrant warmth that pairs beautifully with the ground cumin, coriander, and a touch of cayenne pepper for a subtle heat. Vegetable broth helps blend everything together, while coconut milk adds creaminess. A squeeze of lime brightens the flavors, and a pinch of salt and black pepper ties it all together. For garnish, fresh cilantro and toasted pumpkin seeds add a fresh and crunchy finish.
This soup makes a delightful starter or a light meal on its own. Pair it with a slice of crusty bread or a simple green salad to round out the meal. It also pairs well with a grilled cheese sandwich or a toasted baguette topped with avocado.
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper, which makes cleanup easier and ensures the squash doesn't stick. Toss the cubed butternut squash with olive oil, a pinch of salt, and some black pepper. Spread the squash evenly on the baking sheet and pop it into the oven. Roast for 25-30 minutes until the edges are nicely caramelized and the squash is tender.
While the squash is roasting, heat a touch of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes should do. Stir in the minced garlic and grated ginger, cooking for just a minute more until their aromas fill your kitchen. Now, sprinkle in the cumin, coriander, and cayenne pepper, stirring for about 30 seconds to unlock their flavors.
Once your squash is done roasting, add it to the pot along with the vegetable broth. Bring everything to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together beautifully. Grab an immersion blender and puree the soup until it reaches your preferred smoothness. Stir in the coconut milk and lime juice, warming the soup through again without letting it boil.
Taste your soup and adjust the seasoning with more salt and pepper if needed. When you're happy with it, ladle the soup into bowls and finish with a sprinkle of fresh cilantro and a handful of toasted pumpkin seeds for that extra layer of flavor and texture.
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