This recipe makes about 4 liters (serves 8).
This recipe is based off of one we made at Radha Eatery. We made a super thick and rich version and
served it as a sauce over house-made pasta. This lighter version makes a super warming winter soup.
1 medium butternut or other winter squash
2 Tbsp coconut or sunflower oil, or ghee
4 cloves garlic, minced
2 chipotle peppers (canned, in abodo sauce. Or use 1 dried whole chipotle chili, re-
1 tsp sweet(mild) smoked paprika (use regular paprika if you don’t find the smoked)
2 tsp ground coriander
2 cans coconut milk
About 2-3 liters good (chicken or veggie) stock or water (depending on how big the squash
is you used.)
Preheat oven to 350F
Place halved squash on baking sheet cut-side down
Roast for about 45 min or until the squash is soft. For hard-shelled squash you need to test the
fleshy side to see if it is soft. Once it is done, cool it, scoop out the flesh and set aside
In a soup pot, saute onion and garlic in the oil over medium heat, until fragrant
Add chipotle, coriander and paprika and stir
Add coconut milk and roasted squash and just enough water to cover. Simmer for a couple of
minutes for the flavours to combine.
Puree and season with sea salt
Garnish with lime wedge and cilantro