Roasted Winter squash Soup
Roasted Winter squash Soup is a great fall and winter recipe idea, but who said we could not have it on these gloomy and rainy spring days?!
This soup is super easy, all you have to do is to chop your squash and veggies and roast them.
Roasting is the key here, it helps the sweet flavor in squash come out.
Also, I like to roast squash seeds, they have comparable nutrition.
So next time you prepare winter squash recipe, do not forget to save the seeds and roast them to have a nutritious little snack.
To have extra creaminess, you could add coconut cream. The combination of coconut cream and curry powder is perfect. The traditional recipe has maple syrup or honey, but I think roasted squash is sweet itself, and no need for any sweetness.
Leftovers soup tastes even better the next day, who is like me?
So, you could certainly make the soup a day in advance and reheat during weeknights.
Also, Yogurt bread is one of the easiest bread – no yeast, no-knead dough.
On a cold night, it’s the perfect pair to dip in hot roasted winter squash soup.
I like to serve the soup with a squeeze of lemon and some toasted seeds.
Roasted Winter squash Soup
Ingredients
- 2 Carrots
- 3 cloves Garlic
- 1 Onion
- 1 Red peppers
- 2 tbsp Curry Powder
- 1 tbsp Thyme and Parsley
- Salt and Peppers
Instructions
- Preheat oven to 400°F. On a baking pan, toss squash, carrots, red bell peppers,garlic, and onion.Add 2 tablespoons of olive oil and season with thyme,parsley, curry powder, salt, and pepper.Roast them until getting tender, around 15-20 minutes.Meanwhile, clean off the squash seeds, toss with oil. In a skillet over medium-high heat, toast them until theyget golden brown. set aside, let them cool.After the veggies have roasted, add them right to a largepot on medium heat.Then pour over 4 cups of water.Let it Simmer 5 minutes, then with hand blender blend soupuntil it becomes creamy.Serve with roasted squash seeds, and enjoy.
