Roasted Butternut Squash (Kadoo Tanbal) Soup

Ingredients

• Butternut squash, 2lb (~2 small ones)

• Olive oil, 2 tbsp

• Garlic, 2cloves minced

• Fresh ginger, 2tbsp minced

• Ground nutmeg, ½ tsp

• Ground cloves, ⅛ tsp

• Ground cinnamon, ¼ tsp

• Coconut milk, 13.5 oz (1 can)

• Water, 4 cups

• Lemon juice, 1 lemon

• Maple syrup, 1 tbsp

• Salt to taste

Method

1. Warm up the oven to 400°F.

2. While the oven is warming up, Peel, deseed, and cube the squashes.

3. Toss in the cubes with one tablespoon of olive oil and some salt.

4. Transfer the cubes to the baking sheet. Make sure they are in one layer.

5. Place the baking sheet in the middle rack of a 400°F oven for 25 minutes or until they are soft to the fork.

6. While the butternut squash cubes are roasting, prepare garlic, ginger, and measure all the spices.

7. When the squash cubes are roasted, mash them thoroughly. (I use food processor to be quicker, you may use a fork or a masher if you’d prefer)

8. Warm up the other 1 tbsp of oil in the large pan.

9. Stir in the ginger and garlic for a minute.

10. Add in the spices.

11. Transfer the mashed butternut squash to the pan.

12. Add in the coconut milk, and mix well until smooth.

13. Add in the water, lemon juice, and maple syrup.

14. Cover, and bring to boil. Simmer for 15 minutes.

15. Salt to taste, mix, and serve.

Happy Cooking!

It is Fall, and there are plenty of orange vegetables and fruits in every farmers market! Making soup is a great way of taking advantage of these fresh produce, and warming up in a chili day. This creamy, and delightful butternut squash soup keeps you warm inside and out.

Prep. Time: 15 min.

Cook Time: 40 minutes

Total Time: 55 Minutes