Recipe: Roasted Sweet Corn Soup

The magic formula to this deeply flavorful soup is initially roasting the squash, corn and onions right until nicely caramelized.

1 butternut squash, about 1 1/2 lbs

2 yellow onions, peeled and minimize into chunks

4 cups frozen sweet corn

1 modest garlic bulb, sliced horizontally

2 tablespoons vegetable oil

1 huge bunch fresh cilantro, stems and leaves divided

1/2 teaspoon crushed coriander seeds

2 mild chiles of your option, or 1 hotter, or to style, approximately chopped

Salt and black pepper

Toasted sunflower seeds and/or sesame seeds, to garnish (optional)

Guidance: Warmth the oven to 500 degrees. Scrub the squash with a vegetable brush. Reduce it in 50 percent, take away the seeds, lower absent the peel and then lower the flesh into chunks. You need to have a little a lot more than a pound of squash remaining.

Toss the onions, squash, corn and halved garlic bulb with the oil and position on a roasting pan. Roast in the middle of the oven for 30 minutes or till the veggies have commenced to brown and the squash has softened.

Transfer the roasted squash, corn and onion to a large pot if you like, established aside a handful of corn to garnish the concluded soup. Peel the garlic cloves and add them to the pot as properly.

Chop the cilantro stalks and location them in the pot, alongside with the coriander seeds, chile and 4 cups of drinking water. Employing an immersion blender, mix until finally sleek. To serve, add salt and pepper to style 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.

Tends to make 4 servings

From “Happy Vegan Ease and comfort Food” by Karoline Jönsson