Here is a soup that you don’t even need a pot to make. You just need an oven and a blender. After you roast everything in the oven you put it straight into the blender with the liquid stuff, and there’s no need to heat it in a pot, just pour it right into your serving bowls and garnish it. I must admit, this soup was born out of laziness, which is honestly how I come up with most of my recipes. Don’t judge me, monkey.
I should be called The Lazy Chef.
Maybe I’ll change my domain name… I’ll think about it.
But I digress…
Anyway, I absolutely hate butternut squash. There I said it. It’s such a pain in the ass to work with, am I right? So the easiest way I find to roast butternut squash is with three cuts of your knife.
1 to separate the neck from the ball.
1 to cut the neck in half lengthwise,
and 1 to cut the ball in half the same way,
then scoop out the seeds and you’re good to go. Way easier than peeling and cubing and scooping, takes way too long.
I also love this smooth soup with something crunchy like a slice of toasted sourdough bread, roasted chickpeas, or toasted nuts or seeds, I like pepitas but you could use whatever you like for crunch.
Lazy Chef’s unite:
- For the oven:
- 2 lb(ish) butternut squash, halved, seeded
- 1 tbsp olive oil
- 1 large onion, diced
- 2 apples, diced
- 1 head garlic, cloves peeled
- 1 tbsp olive oil
- For the blender:
- 3 cups vegetable stock, room temperature
- 1 can coconut milk, room temperature
- 2 tbsp lemon juice (approx half of a lemon juiced)
- 1 tbsp garam masala
- 1 tsp vanilla powder
- 1 ½ tsp sea salt
- 1 bunch cilantro, rinsed, minced (optional)
- handful of pepitas (optional)
- Preheat oven to 400 degrees.
- Line two baking trays with parchment paper. Take the squash and rub it with the olive oil. Yes with your hands. Place it flesh side down on one tray. On the other tray, combine onion, apples, garlic, and olive oil, stir with a spoon or your hands. Place trays in the oven and bake 45-60 minutes until everything is browned and super tender. Stir the veggies halfway through.
- After the squash has cooled a little peel the skin off and compost it. Put the cooked veggies and squash in a blender with the rest of the ingredients listed above. Blend the shit out of it until smooth. Use more stock (or water if you ran out of stock) to make the soup thinner. Pour into bowls right from the blender, it will be hot. Garnish with cilantro and pepitas.