North African Spiced Squash Soup
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Ingredients
- 1½ pounds butternut squash, peeled, seeded, cut into chunks
- 2 tablespoons olive oil
2 cups coconut milk plus more to achieve desired consistency
- ¼ teaspoon ground cinnamon, plus 2 dashes
- ¼ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 teaspoons honey
-
salt, to taste
- Red (cayenne) pepper, to taste
- 3 tablespoons chopped cilantro
Directions
Preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
Place the squash cubes in a large bowl. Drizzle with the olive oil, toss to coat, then divide between the two baking sheets.
Bake for 30 mins, turning squash half way through
Transfer squash to a blender; add 1 cup coconut milk. Blend until completely smooth.
Transfer to a large pot. Add remaining coconut milk, plus more (if desired) to achieve desired consistency.
Stir in cinnamon, coriander, nutmeg, ginger, honey, salt, and red pepper. Cook, uncovered, 5-6 minutes. To serve, ladle into soup bowls.
Garnish with roasted peanuts and pepitas
Recipe Note
Top with roasted peanut and pepitas
