Curried Butternut Squash Soup

The butternut squash I had chosen for the Curried Butternut Squash Soup was on the large size. I wanted to make sure I had enough for what the recipe called for - ¾ lb, or 12 oz. I ended up having extra so I decided to roast it with some basic olive oil, salt and pepper, and I am glad I did! Despite following the ingredient quantities of the recipe, the resulting pureed soup was much thinner than desired and needed additional squash puree to thicken it up. The roasted flavor of the extra squash that I made added a nice depth to the final product and helped balance the pungent fresh ginger and garlic spicey-ness. The result was a perfectly thickened pureed soup full of flavor. The garnishes of greek yogurt, paprika, olive oil, and green onion really tied all the flavors together. The crunch of the green onion gave a nice texture component to the creaminess of the soup.

The only possible ingredient that could have been allergy-related was the coconut milk which can be easily substituted for another plant milk and maintain the vegan dynamic of this delicious soup.