The weather is chilly again. Time for soup. It has been a month since we terminated our experiment in virtuous eating – ending it with a Dim Sum bang followed up by a heavy festival of schnitzel. Now we are back to the conventional arc of caffeine to wine that makes us better parents. Well, sort of. We still begin our day with a delicious smoothie. And sometimes we end it with this butternut squash soup, the result of a triumphant attempt on the part of my husband to convert our standard recipe – Bon Appetit’s Butternut Squash Soup with Cider Cream (which I also highly recommend) – into something essentially vegan. The key is the curry powder, a pinch of cayenne, and the inspired addition of coconut kefir to finish. It’s both comforting and wholesome – perfect for this gloomy weather.
Vegan Roasted Butternut Squash Curry Soup
1 medium to large butternut squash, peeled, seeded, and coarsely chopped
1 sweet potato, peeled and coarsely chopped
2 large carrots, peeled and coarsely chopped
1/2 medium onion, coarsely chopped
1-2 teaspoons curry powder
Salt and pepper
2 Tablespoons vegetable oil
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper
½ – 1 cup plain coconut kefir (cultured coconut milk)
Preheat oven to 425 degrees.
Toss squash, sweet potato, carrots, onion, curry powder, and salt and pepper to taste in a large mixing bowl with enough oil to coat well. Roast in a large cast iron skilled or roasting pan until very soft and slightly caramelized (45-60 minutes).
Cool slightly and transfer vegetables (in batches, if necessary) to a blender or food processor. Add cinnamon and cayenne. Puree while adding kefir and enough water to desired consistency. Correct seasoning.