Creamy Roasted Butternut Squash Soup with Toasted Pepitas

Ingredients

• 1 large butternut squash (about 3 lbs), halved and seeded
• 1 large onion, roughly chopped
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1-inch piece fresh ginger, peeled and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne
• 1/3 cup pepitas (pumpkin seeds)
• Salt and pepper to taste
• Heavy cream or coconut cream for drizzling

Instructions

1. 1

   Preheat oven to 400°F. Place squash cut-side up on a sheet pan along with onion and garlic. Drizzle with olive oil and season with salt and pepper.

2. 2

   Roast for 40-45 minutes until squash flesh is completely tender and beginning to caramelize at the edges.

3. 3

   Scoop squash flesh from the skin. Squeeze garlic from its skins. Transfer squash, garlic, and onion to a blender.

4. 4

   Add coconut milk, vegetable broth, ginger, cumin, coriander, nutmeg, and cayenne. Blend until completely smooth. You may need to do this in batches.

5. 5

   Pour blended soup into a pot over medium heat and warm through. Season generously with salt and pepper. If too thick, add more broth to reach desired consistency.

6. 6

   Toast pepitas in a dry skillet over medium heat for 3-4 minutes until golden and beginning to pop. Season with a pinch of salt.

7. 7

   Ladle soup into bowls, swirl with a drizzle of cream, and top with toasted pepitas. Serve with crusty bread.