Name: Roasted Butternut Soup with Coconut Milk
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Ingredients: 1 medium sized butternut squash (peeled, seeded and cut into 1 inch pieces); 2 small white onions (peeled and cut into quarters); 2 tablespoons olive oil; 1 can light coconut milk; 1 teaspoon garam masala or other mild curry powder; 1/8-1/4 teaspoon cayenne pepper; 1/4 teaspoon sea salt (plus more to taste); fresh ground black pepper; 1/4 cup raw pumpkin seeds; 1/2 teaspoon sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon salt

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A creamy vegan soup for the slow-cooker

Prep Time30 mins

Cook Time6 hrs

Total Time6 hrs 30 mins

Servings:

Soup

I made this in the slow cooker. Yeah, I did. And it was the weekend too, which mostly implies I actually had time to make this whole thing on the stove top and babysit it, like a good cook does. But I had things to do, hockey games to watch and puppies to kiss. So I was busy. .

Sigh.... puppy love. Obviously there was busy-ness

A butternut recipe is not really novel this time of year. But hear me out on this one. This is important. Yes - this recipe requires a bit of cooking outside of the slow-cooker - but the slow-cooker makes a soup like this possible on busy days. So you want to add a soup course to your holiday feast but don't have a burner to spare? - here you go. A hearty roasted soup after a long work day? Problem solved.

I found myself - at 9am on a Sunday - cleaning and chopping a butternut squash, a couple of onions and roasting them in a hot oven for 25 minutes or so while I finished putting away the groceries. Honestly, it could have been longer or shorter - I wasn't really timing myself. I took them out just as they started to colour a bit at the edges and were mostly soft. I figured they would continue to soften in the soup. Roasting the vegetables first concentrated their sweetness and increased their density. This is a roasted vegetable soup. The slow cooker did not change that at all - the final soup is sweet and deep.

Of course you could easily finish the soup on the stove top. Bringing the vegetables and the rest of the ingredients to a soft boil and letting them simmer for a bit would work too. Just simmer long enough for the vegetables to completely soften - the squash needs to get mushy. Puree and serve.

Coconut milk adds both sweetness and body to this soup. A creamy vegan soup with a pinch of hot spices. I used a mild and sweet curry mix - a garam masala that I am very fond of - with some cayenne for heat. I think you can be generous with the cayenne because this is otherwise a very rich and sweet dish - but use your taste buds as a guide.

Roasted Butternut Soup with Coconut | www.infinebalance.com #soup #fall #recipe

After six hours simmering in a slow-cooker, we return from our third hockey game of the day to this fragrant soup. Just before serving I used a blender to purée (an immersion blender would make even faster work of here). While the kids set the table, heat a skillet and toast some pumpkin seeds for a garnish.

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