Butternut soup

471 0 0 0 16 9. These Are the Most Popular Pet Names of 2022, According to Rover—Is Your Cat butternut soup Dog’s Moniker on This List? Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup.

Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. 834 0 0 0 0 11. Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes.

In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Working in batches, puree soup in a blender until smooth.

Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Don’t throw out those squash seeds! To make the crispiest butternut squash or pumpkin seeds, preheat oven to 400 degrees. Bring a small pot of water to a boil.