Thursday, March 21st
photocred: Chris McLaughlin photocred: Chris McLaughlin

Print/download recipe here

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

1 onion

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.)

Sea salt


 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

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