Deliciously Creamy Vegan Butternut Coconut Curry Soup

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9×13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.

3. Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.

4. Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

Cook’s Notes:

Reserve the seeds if you want to roast them. I wash them off, put them in an 8×8-inch pan, sprinkle with salt and pepper, and roast for 15 minutes at the same time as the squash.

The soup will keep in the fridge for at least 1 week. You can also portion the soup into storage containers and freeze individual servings.