Coconut Curry Butternut Squash Soup

The Sobremesa 35.

I used to fucking hate soup.

Okay, before you close this email and hit ‘unsubscribe’ - let me cut to the chase here and say that NOW I like it! I know how *sensitive* soup lovers can be.

For me, soup was always FINE.

A lil’ amuse bouche before the real food came? Amazing! Filled with noodles and chicken when I was sick? Hell yes! A vehicle to add loads of sour cream + cheese and serve with cornbread on a snow day? Leggo!

But to just like…eat…by itself? No thank you. I thought if it didn’t fulfill the above requirements, it was boring and was also going to leave me hungry (an awful combination).

Something…shifted in me this year. Maybe it was the virility of “gorgeous gorgeous girls love soup", the position of the moon, seeing all my friends freaking out over #soupseason, or turning 32 and slightly adultish, but I just really wanted to see what the big deal was.

My friend Jose - big soup guy

And you can see why I was feeling left out. People freaking LOVE soup.

You know what I mean?

I first made this recipe on a cold day, when I had a big ass butternut squash on hand that was about to go bad (and nothing tortures my soul more than wasting food).

I took my first spoonful. My eyes widened. Holy shit. I liked soup!!!!

The flavor was rich, creamy, and complex! I wasn’t bored by it! (thank you curry powder!) I was full! (I guess half a butternut squash will do that!) It was healthy! It was so easy to make!

Oh…. and it’s vegan + gluten free 💅 For those of you just tuning into this newsletter, you may think that I’m constantly making dietary restriction-type foods, but let me tell you that this is not the case. I love me some butter and gluten. If I make something gluten-free, vegan, dairy-free, fun-free, it is because I ACTUALLY think it tastes better than way! You better trust.

I’m finally in the soup-lovers club, y’all! That’s how good this recipe is tbh.

Coconut Butternut Squash Soup

Vegan + Gluten-Free

Serves 2

Ingredients

1 whole butternut squash (if you only have frozen, that’s fine! IMO, it will taste better with the real deal tho).

1 can full-fat coconut milk

2 cloves garlic, sliced

1 shallot, sliced

1 tablespoon curry powder

1 teaspoon coriander powder

Pinch of cayenne powder (if you want it spicy!)

1 tablespoon salt

A few cranks of fresh black pepper

Let’s do it!

1. Preheat your oven to 425 F

2. Take your butternut squash slice it in half.

3. Scoop out the seeds and gushy guts and toss.

4. Place the squash on a sheet pan, skin-side down (so that the insides are facing up). Drizzle with olive oil and sprinkle salt and pepper.

5. Flip the squash halves around so that the skin side is now facing up. Smother the skins with a bit of olive oil.

6. Place in the oven and roast for about. 35-45 mins. You’ll know it’s finished when you can insert a fork easily through.

7. Let the squash cool until you’re able to pick them up without burning the shit out of your hands - but you still want them reasonably warm (it will be easier to incorporate in the blender when the squash is still warm).

8. Meanwhile, sauté the garlic and shallot in olive oil in a pan until the shallot softens and the garlic is aromatic. 

9. Scoop out the squash into a blender.

10. Add the garlic & shallot, spices, and salt and pepper.

11. Blend until it’s smooth and creamy.

12. Taste, and add more spices / salt+pepper if you wish.

Serve with a drizzle of olive oil and a sprinkle of roasted pumpkin seeds.

yeah, baby!

Did you know - That for each Sobremesa recipe, I make a cooking video! Follow me on Tiktok + Instagram! + bonus material!

Happy cooking.

Love ya mucho,

Tessa