No. 01International · Lunch / Dinner

Roasted Butternut Squash, Apple & Coconut Soup

Name: Roasted Butternut Squash, Apple & Coconut Soup
Yield: 12–16 (about 5–6 quarts)
Cuisine: International
Ingredients: 2 large butternut squash, about 6½–7½ lb total; 4 large carrots, peeled and cut into chunks; 1 large onion, cut into wedges; 2 apples, cored and cut into wedges; 4 tbsp olive oil, divided; 1 tsp fine sea salt, plus more to taste; ½ tsp freshly ground black pepper; 2 tbsp finely grated fresh ginger (be generous); 2 tbsp vegan Thai red curry paste, or to taste; 1 tbsp tomato paste; 1 tsp mild curry powder; ¼ tsp ground cumin; 8 cups (2 L) vegetable stock, plus more as needed; 1 can (13.5 oz / 400 mL) full-fat coconut milk; 1–2 tbsp fresh lime juice; Toasted pumpkin seeds; A swirl of coconut milk; Chopped cilantro, if you like; Warm crusty bread

I was asked to make 40 litres of soup for a charity event for TEAD, who do amazing work delivering equine-assisted programming for people with disabilities and those struggling with their mental health. Cooking by the vat is apparently just what I do now (see also: 150 mini blueberry grunts). It had to be warm, generous and good enough that a small cup still felt like a meal. Roasted squash, carrots, apple and onion, blended with red curry, a frankly irresponsible amount of fresh ginger, and coconut milk. It's vegan as written, fills a stockpot, and freezes beautifully for winter lunches.

Batch Cook Vegetarian Le Creuset Jump to recipe

A Le Creuset pot of silky orange roasted butternut squash soup with a wooden spoon — Shot on my phone.No. 01

Serves: 12–16 (about 5–6 quarts)
Total: 1 hr 30 min
Hands-on: 30 min
Season: Fall / Winter

Method

Roast the vegetables. Heat the oven to 425°F. Peel and seed the squash and cut it into 1-inch chunks. Divide the squash, carrots, onion and apples between two or three sheet pans and toss with 3 tbsp of the oil, the salt and pepper. Spread everything out in a single layer with room between the pieces. Crowded vegetables steam, and you want browned edges.
Roast 35–50 minutes, turning halfway, until everything is very tender and starting to caramelize. The apples and onions may be done first; pull them as they're ready.
Build the flavour base. Warm the remaining 1 tbsp oil in a large stockpot over medium-low heat. Add the ginger and stir for 1 minute. Add the curry paste, tomato paste, curry powder and cumin and cook 1–2 minutes, stirring constantly, until fragrant. If it starts to catch, loosen it with a splash of stock.
Add the vegetables. Tip everything from the pans into the pot. Pour a little stock onto the pans, scrape up the browned bits and add that too. Add the rest of the stock, bring to a gentle simmer and cook 10–15 minutes.
Blend. Take the pot off the heat and blend with an immersion blender until silky, keeping the blade under the surface so you don't paint the kitchen. Add more stock until it's thick and velvety but still pours easily from a ladle.
Finish. Stir in the coconut milk and simmer 5–10 minutes. Taste, then adjust: salt a little at a time, then lime juice starting with 1 tbsp. You want roasted sweetness first, then savoury depth, then a gentle warmth from the curry and ginger.
Serve with pumpkin seeds, a swirl of coconut milk, cilantro if you're a cilantro person, and warm bread.

From my kitchen

More ginger than you think. I was more generous with it than I planned and I'm glad I was.
Check your curry paste. Brands vary a lot in heat, so start with 1 tbsp if yours is fiery. To keep it vegan, make sure it has no shrimp paste or fish sauce.
Not vegan? Use chicken stock, or finish your bowl with crispy bacon or a big dollop of sour cream. Go nuts.
Make it yours. Spicier, creamier, thinner: adjust the curry, ginger, coconut milk and stock until you want another bowl.
For the freezer. Cool it fast in shallow containers (don't leave the whole pot on the counter), then freeze in meal-sized portions, labelled and dated, with toppings kept separate. It keeps 2–3 days in the fridge. Thaw in the fridge and reheat to a full boil, adding a splash of stock if it's thickened.
Gear. An 8-quart or bigger stockpot, two or three sheet pans and an immersion blender.