"Craving more of this soup #vegan curried butternut squash with roasted seeds, crispy sage, and coconut milk!
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Curried Butternut Squash With Roasted Seeds, Crispy Sage & Coconut Milk
5
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Recipe Intro From forevermunchies
Vegan
RECIPE:
INGREDIENTS
Soup:
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
INSTRUCTIONS
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 an 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.
Assemble:
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!
INGREDIENTS
Soup:
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
INSTRUCTIONS
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 an 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.
Assemble:
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!