Roasted Sweet Corn Soup
1 butternut squash, about 1 1⁄
2 pounds
2 yellow onions, peeled and cut
into chunks
4 cups frozen sweet corn
1 small garlic bulb, sliced
horizontally
2 tablespoons vegetable oil 1 large bunch fresh cilantro,
stems and leaves separated 1⁄ teaspoon crushed coriander
2
seeds
2 mild chiles of your choice, or 1 hotter, or to taste, roughly chopped
Salt and black pepper Toasted sunflower seeds and/or sesame seeds, to garnish (optional)
Instructions: Heat the oven to 500 degrees. Scrub the squash with a vegetable brush. Cut it in half, remove the seeds, cut away the peel and then cut the flesh into chunks. You should have a little more than a pound of squash remaining.
Toss the onions, squash, corn and halved garlic bulb with the oil and place on a roasting pan. Roast in the middle of the oven for 30 minutes or until the vegetables have started to brown and the squash has softened.
Transfer the roasted squash, corn and onion to a large pot; if you like, set aside a handful of corn to garnish the finished soup. Peel the garlic cloves and add them to the pot as well.
Chop the cilantro stalks and place them in the pot, along with the coriander seeds, chile and 4 cups of water. Using an immersion blender, blend until smooth. To serve, add salt and pepper to taste and bring to a boil. Serve the soup in bowls, topped with the cilantro leaves, reserved corn and toasted sunflower seeds and/or sesame seeds.
Makes 4 servings
From “Happy Vegan Comfort Food” by Karoline Jönsson