Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 lbs), halved and seeds removed
• 2 tablespoons olive oil, divided
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne (optional)
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon salt, plus more to taste
• Juice of half a lime
• Pumpkin seeds and a drizzle of coconut cream, to serve

How to make it

1. 1

   Heat the oven to 400°F. Brush the cut sides of the squash with 1 tablespoon of olive oil and place cut-side down on a lined baking sheet. Roast 35 to 40 minutes, until completely tender and caramelized underneath.

2. 2

   Let the squash cool slightly, then scoop the flesh into a bowl and discard the skins.

3. 3

   Warm the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until soft and golden, about 7 minutes. Add the garlic and spices and cook 1 minute more.

4. 4

   Add the roasted squash flesh, vegetable broth, and coconut milk. Stir well and bring to a gentle simmer for 5 minutes.

5. 5

   Use an immersion blender to blend the soup completely smooth — or transfer in batches to a standing blender, leaving the lid slightly ajar for steam.

6. 6

   Season with salt and lime juice. Ladle into bowls and finish with pumpkin seeds and a swirl of coconut cream.