Author Notes
This recipe was the result of an experiment to convert our favorite Butternut Squash Soup recipe (Bon Apetit's Butternut Squash Soup with Cider Cream) into a healthy vegan alternative. The key is in the curry, a dash of cayenne, and finishing with coconut kefir. A winning combination of spice and comfort. —domaphile
Ingredients
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1
medium/large butternut squash, peeled, seeded and coarsely chopped
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1
sweet potato, peeled and coarsely choped
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2
large carrots, peeled and coarsely chopped
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1/2
medium onion, coarsely chopped
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1-2 teaspoons
curry poweder
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Dash
salt and pepper
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2 tablespoons
vegetable oil
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1/4 teaspoon
cinnamon
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1/4 teaspoon
cayenne pepper
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1/2 - 1 cups
plain coconut kefir (cultured coconut milk)
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water
Directions
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Preheat oven to 425 degrees.
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Toss squash, sweet potato, carrots, onion, curry powder, and salt and pepper to taste in a large mixing bowl with enough oil to coat well. Roast in a large cast iron skilled or roasting pan until very soft and slightly caramelized (45-60 minutes).
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Cool slightly and transfer vegetables (in batches, if necessary) to a blender or food processor. Add cinnamon and cayenne. Puree while adding kefir and enough water to desired consistency. Correct seasoning. Enjoy or freeze for later.
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