This is my go-to winter squash soup that always delivers and fast! My favorite no-fuss way to roast winter squash is to just cut it in half, scoop out the seeds and put it face down on a lightly greased sheet pan.
The soup is flavored with any one of my simmer sauces and a can of coconut milk and then topped with Tomato Achaar for some heat. For a variation, I sometimes add 1/2 cup of cooked red lentils to this recipe.
Curried Roasted Winter Squash Soup
1 small winter squash i.e butternut squash (2 pounds)
2 teaspoons oil
1 can coconut milk (13.5 ounces)
1 jar Brooklyn Delhi Simmer Sauce (Available on Amazon or at a store near you)
water or broth as needed
salt to taste
lemon juice - optional
To roast squash, preheat oven to 400 degrees Fahrenheit. Cut winter squash in half and remove the seeds and stringy parts. Put 2 teaspoons of oil on a sheet pan and then place the squash pieces face down on the pan. Move them around on the pan so that they are all coated with oil evenly.
Cook the squash for about 45 minutes, or until you are easily able to pierce the skin with a fork. When cooled, scoop out the inside of the squash and set aside.
In a blender, puree the roasted squash with coconut milk. (Alternatively, you can also skip to the next step and use an immersion blender after everything has been added to the saucepan)
In a medium saucepan, heat the simmer sauce. Add the pureed squash and coconut milk. Add additional water or broth if needed to get to your desired consistency. Simmer for 5 minutes until flavors meld. Add salt to taste and lemon juice if you like.
Serve with a garnish of chopped herbs, sev and a spoon of Tomato Achaar and a side of buttered crusty bread.