- 1 (about 1 1/2 pounds) butternut squash
- 3 tablespoons high-heat oil
- 2 teaspoons ground or crushed coriander seeds
- 1 onion, peeled and chopped
- 2 ripe pears, chopped
- 4 cups vegetable broth
- 2 tablespoons sweet chili sauce
- Salt and pepper, to taste
- 1 cup coconut milk
Preheat oven to 350° F. Cut squash, crosswise, into several sections and roast for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, scoop out the soft flesh (removing any seeds) and coarsely chop. You should have about 2 cups.
You may make the soup right away or refrigerate the cooked squash for up to 3 days.
In a heavy pot, heat oil over medium heat and toast coriander for a scant 10 seconds. Add onions and pears and sauté until onions are soft, about 5 minutes. Add squash, broth, chili sauce and season with salt and pepper. Simmer for 10 minutes. Stir in coconut milk.
Either puree with an immersion bender or allow to cool slightly and puree in batches in a food processor or blender.