Butternut Squash Turmeric Soup

Prep Time 10

Cook Time 1

Total Time 1 10

3½ cups cubed butternut squash or frozen purée or 1 large (1-pound) squash, halved lengthwise and seeded
Extra virgin olive oil
3 medium carrots coarsely chopped
1 large onion diced
Several fresh thyme sprigs
6 garlic cloves whole and not peeled
2 tablespoons grated fresh ginger or 2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 tablespoon fresh grated turmeric or 2 teaspoons ground turmeric
5 to 6 cups vegetable broth chicken broth, or water
1 cup coconut milk
Garnish: chopped flat leaf parsley toasted pumpkin seeds, toasted coconut, and extra virgin olive oil

Preheat oven to 375°F. If using frozen squash purée, skip to step 4.
Line a baking sheet with parchment paper. Rub squash halves, carrots, onion, and garlic with evoo. If using cubed squash, lightly coat with evoo and toss together with carrots, onion, and garlic.
Arrange vegetables, squash cut-side down (if using halves), on lined baking sheet. Scatter thyme with vegetables. Roast at 375°F for 40 for 50 minutes, or until squash and carrots are very soft. Discard thyme.
Scrape butternut squash flesh, add roasted cubes, or thawed purée into a soup pot. Add roasted vegetables, ginger, cumin, coriander, curry, turmeric, broth or water, and coconut milk.
Purée mixture using an immersion blender, then simmer soup for 10 minutes. Season with salt and pepper. Ladle into serving bowls and garnish each with parsley, Toasted Pumpkin Seeds, toasted coconut, and a drizzle of evoo.