Curried Butternut Squash With Roasted Seeds, Crispy Sage & Coconut Milk
"Craving more of this soup #vegan curried butternut squash with roasted seeds, crispy sage, and coconut milk! #feedfeed @thefeedfeed #fbcigers #beautifulcuisines #howiholiday"
-- @forevermunchies

Recipe Intro From forevermunchies

​1 tbsp vegetable oil
1 large onion, ​chopped
3 cloves garlic, minced
1 medium butternut squash, deseeded and cut into ​rough ​cubes ​(about 8 cups) *reserve the seeds and set aside to make the topping
1 medium​ sweet potato, peeled and cut into rough cubes (about 2 cups)
1 tbsp ​curry powder​
1 tsp ground cumin
​​1/2 tsp paprika
1 tsp salt
​​1/2 ​can​ light or full-fat​ coconut milk (reserve a few tablespoons for topping)
2½ cups ​no salt chicken broth
​Water (as needed to cover)​

For the ​crispy sage:​
​Vegetable oil
​15 sage leaves​ (3 leaves each for 5 bowls of soup)​
2.5 cups no salt chicken broth (for vegan version, use vegetable broth)

​For the toasted seeds:

Vegetable oil​
​Seeds from butternut squash (rinsed, squash flesh/string removed, patted dry)
​1/2 tsp curry powder
1/4 tsp paprika​
Salt and pepper

Make the soup:
​1. ​Heat a ​vegetable oil in a very large saucepan​ or pot​ over medium heat. Add chopped onion and cook for about 3 minutes, until soften. Add garlic, ​curry powder, cumin, paprika and salt and stir​ an additional 30 seconds​ until fragrant. Then add the squash, ​sweet potato, ​coconut milk (reserve a few tablespoons for topping)​ and chicken broth. If needed, add some water to ensure there is enough liquid to cover the ingredients.
​2. ​Bring to a boil and then reduce heat to simmer. ​Cover and cook​ until the squash​ and sweet potato are ​fork tender​, about 30 minutes.​ In the mean time, start making the toasted squash seeds (see recipe below).​
​3. Remove the pot from heat and puree using a​n immersion ​blender​ until smooth​.​ Alternatively, scoop soup into regular blender to puree in batches. ​
​4. Season with salt and pepper as needed.​ Set aside, cover to keep warm.
​Make the toasted butternut squash seeds:​
1. Preheat oven to 300 degrees Fahrenheit. Rinse seeds under cold water in a colander to remove all flesh, then pat dry with paper towel or clean dish towel.
2. Place the seeds on a baking sheet (I covered mine in aluminum foil for easy clean up). Drizzle seeds with oil (approx 1-2 teaspoon), curry powder and paprika. Add a pinch or two of salt and pepper. Toss the seeds until evenly coated with oil and seasonings.
3. Spread seeds out in a single layer and bake for 15-20 minutes (stir once or twice) or until golden brown. Remove from oven and set aside.
​​Make the crispy sage:
1. Add enough vegetable oil to cover a medium sized frying pan and turn heat to medium high.
2. When oil is heated, carefully add sage leaves into the pan and fry for about 30-45 seconds, until the leaves are dark and crispy. If your pan cannot fit all the leaves, do it in batches.
3. Remove from the pan and place on a piece of paper towel to remove excess oil. Set aside.​
​Pour the soup into bowls​. Use a ​spoon​ to drizzle coconut milk onto the soup. Drag spoon through the soup to make swirls with the coconut milk.
​​Top with toasted ​seeds, a few fried sage leaves​, and serve!​