Ingredients
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500 gnuts removed. can substitute with pumpkin
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2 tbsp
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1 tbspgrounded
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1 tbspgrounded
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1chopped
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500 mlyou can replace with chicken stock diluted
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¼ cupchopped and divided
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2 tspfinely chopped
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400 mlfrom a coconut
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1juiced
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to taste
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to taste
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Garnishing
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some
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some
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some
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some
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some
Directions
Creamy, comforting, silky, yummy, sweet and rich butternut taste is really a go-go thingy for you to fill up. Easy to do and makes a perfect appetizers on all seasons. This modified version – veganized the original recipe by using vegetable broth instead of chicken, and garnishing with additional coconut milk (or sour cream) instead of dairy-based sour cream. I also significantly increased the spices, cilantro, and lime juice because I didn’t find them to be strong enough.
Ever wondered what is butternut ?
This is butternut.
Steps
1
Done
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Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside. |
2
Done
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Meanwhile, in a large stockpot over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes. |
3
Done
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Add onion and cook 5 minutes, until clear, then add broth. |
4
Done
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Use a small knife to remove the peel from the squash, then add to pot along with the cilantro (and the jalapeño, if using). |
5
Done
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Simmer gently for 20 minutes or until squash is soft. Stir in the coconut milk and lime juice. |
6
Done
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Using an immersion blender, carefully purée until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, cilantro, or roasted squash seeds (see instructions below). |
7
Done
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Roasting pumpkin or squash seedsPreheat oven to 325F (160C). |
8
Done
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Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp. |
9
Done
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If desired, toss the seeds with a drizzle of oil and sprinkle of salt. Spread the seeds out in a single layer on a baking sheet and roast in oven for 20 minutes, tossing them around at the 10-minute mark. |