- 1 butternut squash (2000g)
- 1 tsp coconut oil + some for roasting the butternut squash (ca 1/2 tsp)
- 1 medium yellow onion
- 4 cloves of garlic
- 1/2 tsp cumin powder
- 1 tsp dried cilantro
- 1/4 tsp curry powder
- 1/6 tsp ginger powder
- 1/4-1/2 tsp cayanne pepper (or to taste)
- 1 can coconut milk
- 3 cups oat milk (or other plan-based milk of choice)
- 3 cups water
- sea salt, pepper to taste
- Preheat your oven to 200°C (392°F).
- Wash the butternut squash and cut it in half.
- Scoop out the seeds and lay the squash on a baking sheet lined with parchment paper (inner side of the squash up).
- Rub the inside of the squash with a little bit of coconut oil and place it into the oven.
- Roast for 55-65 minutes or until tender in the thickest parts.
- Take it out of the oven and let it cool a little.
- While it's cooling down, peel and chop your onion and garlic cloves.
- Heat a tsp of coconut oil in a small pan over medium high heat and add the onion and garlic.
- Sautee for a couple of minutes until the onion starts to brown a little on the edges.
- Add cumin, cilantro, curry, and ginger and cook for 1 more minute.
- Take off heat and set aside.
- Peel your squash and roughly chop.
- Place the chopped squash and the onion and garlic into a big pot. Pour in the coconut and oat milk and add the cayenne pepper.
- Blend with a hand blender until smooth.
- Add the water, 1 cup at a time, and blend until you reach desired consistency.
- Add more water if necessary.
- Season with sea salt and pepper. Taste and add more if needed.
- Heat up and serve topped with pumpkin seeds, sprinkled with cayenne pepper.
- It's also delicious with toasted rye bread on the side!
The soup freezes well so if you have too much leftover, pour it into a plastic container and keep it in the freezer. It's always great to have some soup on hand when you don't feel like cooking.