Ingredients
Vegetables and Aromatics
- 1 (2 – 2.5 lb.) butternut squash
- 1 red bell pepper, cored and sliced into quarters
- 1 yellow onion, peeled and sliced into large segments
- 4 garlic cloves (peel on)
Spices and Seasonings
- 1 tsp. ground turmeric
- 1 tsp. ground ginger
- 1 tsp. paprika
- 1 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Fats and Liquids
- 3 Tbsp. extra-virgin olive oil
- 2 cups lower-sodium vegetable broth
- 1/2 cup coconut milk (canned or refrigerated)
Protein and Texture
- 1 (15 to 16-oz.) block silken tofu, drained
Garnish
- 1 tsp. lemon zest (from 1 lemon)
- 1 Tbsp. fresh lemon juice (divided, from 1 lemon)
- 1/3 cup pomegranate arils
- 1/4 cup roasted, salted pistachios, finely chopped
- 1 Tbsp. finely chopped fresh mint leaves
Instructions
- Roast Veggies: Preheat the oven to 400ºF. Slice the butternut squash in half lengthwise and scoop out the seeds. Score the flesh in a crosshatch pattern using a sharp knife. Place the squash cut-side down in a 9×13-inch baking dish. Arrange the sliced red bell pepper and yellow onion segments around the squash. Drizzle all vegetables with olive oil. In a small bowl, mix together turmeric, ginger, paprika, kosher salt, and cracked black pepper, then sprinkle evenly over the vegetables. Wrap the garlic cloves with their peel in a small piece of foil or parchment paper, lightly drizzle with olive oil, and place it loosely wrapped in the baking dish with the veggies. Roast in the oven for about 60 minutes, or until the squash is fork-tender.
- Prepare Pomegranate Gremolata: While the vegetables are roasting, combine the pomegranate arils, finely chopped roasted salted pistachios, chopped fresh mint leaves, and lemon zest in a small bowl. Set this mixture aside for garnish.
- Warm Broth: Near the end of roasting, combine the lower-sodium vegetable broth and coconut milk in a small saucepan. Warm the mixture over medium heat just until it reaches a gentle simmer, then remove from heat.
- Blend Soup: Once the roasted vegetables are done, scoop out the flesh of the butternut squash, discarding the skin, and transfer it to a blender. Add the roasted red bell pepper, onion segments, peeled roasted garlic cloves, silken tofu, and the warm vegetable broth and coconut milk mixture. Blend on high speed until the soup is completely smooth and creamy. To safely release steam and avoid splatters, remove the center piece of the blender lid and cover the opening with a clean kitchen towel. Remove the lid and stir in 1 tablespoon of fresh lemon juice. Taste the soup and adjust seasoning as needed.
- Serve: Pour the soup into bowls and garnish generously with the prepared pomegranate gremolata. Optionally, drizzle with a bit of extra virgin olive oil for an added touch of richness. Serve warm and enjoy the vibrant flavors.
Notes
- To make peeling the butternut squash easier, you can roast it whole for 15 minutes before slicing.
- If silken tofu is not available, you can substitute with firm tofu, but the texture of the soup will be slightly less creamy.
- For a nut-free option, omit the pistachios from the gremolata and substitute with toasted pumpkin seeds or sunflower seeds.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Adjust the level of coconut milk based on desired creaminess and richness.
- Use fresh spices for the best flavor impact.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegan, American
- Diet: Vegan
