This butternut squash soup is so full of flavor that you won’t miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! —Audrey Fell, Nashville, Tennessee,
Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 1 can (15 ounces) pumpkin
- 1 can (13.66 ounces) coconut milk
- 2 naan flatbreads, cut into 1-inch squares
- Optional: minced fresh cilantro, crushed red pepper flakes and plain soy yogurt
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Directions
Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth.
Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Test Kitchen tips
Don’t have coconut milk on hand? Try substituting half and half for the coconut milk.
Nutrition Facts
1-1/3 cups: 249 calories, 14g fat (9g saturated fat), 1mg cholesterol, 506mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 4g protein.
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Nutrition Facts
1-1/3 cups: 249 calories, 14g fat (9g saturated fat), 1mg cholesterol, 506mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 4g protein.
