No stock needed for this rich fall soup. The secret? Roast the vegetables first for intense flavor in an often underwhelming soup.
- 2 medium or 1 large butternut squash, peeled, seeded, large dice (save and roast the seeds!)
- 1 small sweet potato, large dice
- 1 large yellow onion, peeled, large dice
- 2 carrots, peeled, large dice
- 2 celery stalks, large dice
- 4 cloves garlic, peeled (or leave the skins on and remove after roasting)
- 1/4 cup extra virgin olive oil
- 1/2 tsp thyme
- salt and pepper, to taste
- 4-6 cups plain coconut milk, such as unsweetend So Delicious brand (or other mild flavored non-dairy milk)
For a spicier version:
- 2 red jalapeños or serranos
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked chipotle powder
This really is one of those recipes that you can take and run with. All the measurements are approximate, based both on the produce you have on hand, as well as how you want the final consistency to be. And the soup is thick enough that you don't need to help it along with a roux.
Preheat oven to 375 F.
Liberally cover the vegetables with olive oil and season generously with salt and pepper. Add thyme and optional cayenne/chipotle powder and toss well to coat. Place onto a shallow rimmed baking sheet and roast until soft and well browned, stirring occasionally, about 45 minutes.
Add to food processor and puree in batches, adding coconut milk in small portions to help the processor along, stopping to scrape down the sides and give the processor a rest from time to time. Transfer to large saucepan.
Over medium heat, whisk in coconut milk until you reach desired thickness. Adjust seasoning.
Strain, if desired (inevitably there will be some chunks the processor missed) and serve immediatetly. Some great garnish ideas are paprika, cayenne pepper, chipotle powder or toasted squash seeds.