Roasted Squash Soup

by Ruby ruby@freshzenfoods.com March 24, 2020

YIELD: 4 servings

PREP TIME: 5 min
COOK TIME: 30 min
TOTAL TIME: 35 min

INGREDIENTS

•  2 tsp olive oil
• 1 red onion, cut into wedges
• FreshZen garlic sauce
• ½ butternut squash, peeled and cut into  2 cm (1 inch) chunks, seeds reserved
• 2 bell peppers, de-seeded and cut into quarters
• 1 jalapeño, de-seeded and cut in half
• 2 carrots, peeled and cut into 1 inch (2 cm) pieces
• 6 cloves of garlic, peeled
• ½ tsp of each: ground cumin, paprika powder, salt, ground pepper,
• 3 cups (750 mL) vegetable stock*
• ¾ cup (200 mL) coconut milk

Roasted Squash Seeds:

• Squash seeds
• 1 tsp (5 mL) olive oil
• ¼ tsp of each: ground cumin, paprika powder, garlic powder, onion powder, salt, fresh ground pepper

INSTRUCTIONS

1. Toss all the vegetables with the olive oil, FreshZen garlic sauce, and spices. Spread onto a parchment paper-lined baking sheet and cook at 350°F (180°C) for 30 minutes, or until the squash and carrots are tender enough to easily pierce with a fork. Toss the vegetables once or twice while they are baking. 
2. While the vegetables are roasting, clean off the butternut squash seeds, toss with oil and spices and bake on another parchment-lined baking sheet in the oven for 15 minutes, until slightly golden and crunchy, toss once while they are cooking. Remove from the oven and allow to cool. 
3. After the veggies have roasted, add them straight to a large pot on high heat along with the vegetable stock and coconut milk. Then blend using a blender. Reheat, serve with coconut cream and the roasted squash seeds, and enjoy! Garnish with pomegranate seeds and fresh parsley on top.

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