For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.
- ¼cup unsweetened coconut flakes
- ¼cup pumpkin seeds (pepitas)
- 1large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into ¾-inch slices
- 1small onion, quartered
- 1Fresno chile, halved
- 4unpeeled garlic cloves
- ¼cup plus 1 tablespoon virgin coconut oil, melted
- 3tablespoons vadouvan or curry powder
- Kosher salt, freshly ground pepper
- ⅓cup cilantro, chopped
- 2teaspoons finely grated orange zest
- 1½cups coconut milk
- Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes; set aside.
- Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing); season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.
- Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.
- Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.