Ingredients
2 lb. butternut squash, peeled and chopped
3 tbsp. melted coconut oil
1 red onion, quartered
2 large carrots, roughly chopped
3 cloves garlic
Kosher salt
Freshly ground black pepper
2 tbsp. curry powder
4 c. low-sodium vegetable broth, warmed
1/2 c. coconut milk
1/4 c. toasted peanuts, roughly chopped
Freshly chopped cilantro, for garnish
Preparation
Step 1Preheat oven to 425°. On two large rimmed baking sheets, toss squash with oil, onion, carrots, and garlic. Season with salt, pepper, and curry powder. Step 2Bake, tossing occasionally, until squash is caramelized and tender, about 45 minutes. Step 3Add squash mixture to blender with broth and puree until creamy. Step 4Drizzle coconut milk over each serving and garnish with peanuts and cilantro.
If you love the taste of roasted garlic, feel free to add a few more cloves of garlic onto your baking sheet. Just keep an eye out for them when you give that tray a turn halfway through the roasting process: due to their smaller size, they will caramelize faster than the rest of the veggies, so be ready to pull them off as soon as they’re soft and golden all over. Pro tip: Stick to creamy canned coconut milk for this recipe, not the thinner coconut milk found in cartons. Made this? Let us know how it went in the comment section below! If you’ve got leftovers, keep ’em covered and refrigerated, and consume within 4 days. Editor’s Note: The introduction to this recipe was updated on September 16, 2021 to include more information about the dish.
