Roasted Butternut Squash and Ginger Soup with Cumin Spiced Yogurt and Chili Toasted Pepitas

Guest Chef Alexandra Rothwell Kelly, MPH, RD USA
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Serves 4
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1hr 15min

This flavorful and soothing recipe is rich in nutrients. The butternut squash and ginger deliver a slightly sweet taste, which is layered with savory garlic, coconut, and a rich broth that makes this soup the ultimate comforting autumn meal.

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Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and brush with oil. Remove the stem-end and bottom-end of the squash, then cut in half lengthwise. Scoop out and discard the seeds. See it
Place the squash halves, skin side up on the oiled baking sheet, and roast for 45-60 minutes until tender. Set the squash aside to cool. Reduce the oven temperature to 325 degrees.

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Prepare the toppings. Mix the yogurt, cumin, and salt together. Mix in water, a teaspoon at a time until a syrup-like consistency is reached. Set aside. See it
Combine the pepitas, oil, chili powder, and salt, and spread on a baking sheet. See it
Bake in the 325 degree oven for 10-15 minutes, stirring occasionally. Immediately remove the pepitas from the baking sheet to avoid burning, and set aside. See it
Once the squash has cooled enough to handle, gently tear off the skin and remove any sticky pieces with a knife. Cut each half into 4-5 pieces, and place in a blender with 3 cups broth, salt, pepper, coconut milk, chickpeas, garlic, and ginger. Blend until a smooth consistency is reached, adding more broth if needed. See it
Taste for seasoning, and add more salt and pepper if desired. See it
Top with a drizzle of cumin yogurt, avocado, and toasted pepitas. See it
Top tip

The recipe can be easily adapted to vegan or paleo diet styles by omitting or replacing the offending ingredients. Enjoy!

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