Curry-Spiced Squash Soup with Coconut Milk

The rainy autumn weather we’ve been having necessitates coziness, so here’s a cozy squash soup with a twist. You might have had enough soup for the season, if that’s even possible, or already have a squash soup that you swear by, but you won’t regret making this one. Warm spices, creamy coconut milk and hearty squash work so well together. I love having mine with crusty bread and some olive oil drizzled on top.

Curry-Spiced Squash Soup with Coconut Milk

Serves 4-5

1 large acorn squash

3 tbsp olive oil

1 large yellow onion, sliced

1 large or 2 small parsnips, peeled and roughly chopped

2 stalks celery, roughly chopped

2 cloves garlic, roughly chopped

1 tsp ginger, peeled and roughly chopped

1 tsp turmeric

1 tsp curry powder

1 tsp cumin

4 cups vegetable broth

1 can coconut milk

salt and pepper

Preheat oven to 350°F. Cut the squash in half, drizzle with olive oil and season with salt and pepper, then roast for 30-40 minutes until tender when pricked with the tip of a knife.

Heat oil in a large pot over medium heat. Once hot add onion, parsnip and celery - season with salt and cook for 10-12 minutes until soft and vegetables begin to take on some colour. Stir in garlic and ginger and cook for 2 minutes, then stir in spices and cook them out for a few more minutes.

Scoop out flesh from the squash and add it to the pot, season again, them stir to coat in the spices. Pour in vegetable broth and bring pot to a simmer for another 10-15 minutes, then pour in coconut milk. Blend with an immersion blender or stand blender until smooth, adding more water if necessary to thin out and more salt and pepper to taste.

Serve with a drizzle of olive oil, seeds and chives if desired.