Spiced-Up Butternut Squash Soup

• 3 tablespoons grapeseed oil or 3 tablespoons canola oil
• 1 medium butternut squash, peeled, seeded and cubed
• 1 1/4 cups onions, chopped
• 1 1/4 cups carrots, chopped
• 4 celery ribs, peeled and chopped
• 2 garlic cloves, minced
• 3 scallions, chopped
• 32 ounces vegetable stock (unsalted)
• 2/3 cup coconut milk
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cumin seed, Toasted and ground
• 1/2 teaspoon cayenne (add more or less depending on spice preference)
• 1 teaspoon ground coriander
• 1/3 teaspoon garam masala
• salt
• pepper

1. Heat oven to 400 degrees.
2. Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
3. While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.

grapeseed oil, butternut squash, onions, carrots, celery, garlic, scallions, vegetable stock, coconut milk, turmeric, ground cumin, cumin, cayenne, ground coriander, garam masala, salt, pepper

Taken from www.food.com/recipe/spiced-up-butternut-squash-soup-490345 (may not work)