Roasted Squash, Sweet Potato and Cilantro Soup

Star Tested This smooth, creamy soup, adapted from My Darling Lemon Thyme, is a meal in itself when served with bread. It’s also a great way to use cilantro stalks left over from other recipes that call for the leaves. The stems add a subtle flavour to the vegetables, which take on a sweetness after roasting. Galloway stockpiles the stems, chopping them finely and freezing in a zip-lock bag. Adjust the amount of vegetable stock in the soup based on how thick you like it.

6 cups (1-1/2 L) peeled, chopped, bite-sized chunks of butternut squash (about 1 large) 3 cups (750 mL) peeled, chopped, bite-sized chunks of sweet potato (about 1 large or 2 small) 1 large onion, cut into 8 wedges 4 garlic cloves, peeled and whole 1/2 cup (125 mL) finely-chopped cilantro stalks, from about 1 bunch 2 tsp (10 mL) cumin seeds 3 tbsp (45 mL) coconut oil, melted Freshly ground kosher salt and black pepper, to taste 5to 6 cups (1-1/4 to1-1/2 L) vegetable stock

Garnish: Canned coconut milk, for drizzling Chopped cilantro leaves In a large bowl, combine squash, sweet potato, onion, garlic, cilantro stalks, cumin seeds and melted coconut oil. Toss to coat vegetables in oil. Season generously with salt and pepper.

On a rimmed baking sheet or roasting pan lined with parchment, spread squash in a single layer. Roast at 375 F (190 C) for about 40 minutes, turning several times throughout, until vegetables are golden and tender.

In small batches, transfer squash to a blender or food processor. Gradually add stock. Blend until soup is smooth. (Alternatively, put roasted vegetables into a large saucepan and purée using an immersion blender while intermittently adding stock.)

In a large saucepan over medium heat, bring soup to a simmer before serving.

Ladle into bowls and drizzle with coconut milk. Top with chopped cilantro leaves. agordon@thestar.ca