Coconut Roasted Butternut Squash Soup

Creamy, cozy, and gently spiced — with a pop of lime and a touch of heat.

Ingredients

• 1 large butternut squash

• 1 small onion, diced

• 1 garlic clove, minced

• 1 chile de árbol

• 4 cups vegetable stock

• 1 can coconut milk

• 1 lime

• Olive oil

• Salt, to taste

• Toasted pumpkin seeds, for serving

Instructions

1. Roast the Squash
   Preheat the oven to 400°F. Cut the top and bottom off the squash, then slice it lengthwise and scoop out the seeds. Rub with 1 tablespoon of olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast for about 30 minutes, until golden and fork-tender. Let cool slightly, then scoop out the flesh or peel away the skin.

2. Sauté the Aromatics
   In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and whole chile de árbol. Sauté for 10 minutes, stirring occasionally, being careful not to let the garlic burn.

3. Simmer the Soup
   Add the roasted squash to the pot along with the vegetable stock and coconut milk. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes.

4. Blend and Finish
   Using an immersion blender, purée until smooth. (Or blend in batches in a standing blender — just be careful of the steam.) Stir in the juice of 1 lime.

5. Serve
   Ladle into bowls and top with toasted pumpkin seeds. Serve warm.

Optional: Add 1 teaspoon cayenne pepper with the aromatics for extra heat. For texture, add roasted slices of baby honeynut squash at the end — their skin is edible.