Name: Curried Butternut Squash Soup
Yield: 4 to 6 Servings
Ingredients: ¼ cup unsweetened coconut flakes; ¼ cup pumpkin seeds (pepitas); 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into ¾-inch slices; 1 small onion, quartered; 1 Fresno chile, halved; 4 unpeeled garlic cloves; ¼ cup plus 1 tablespoon virgin coconut oil, melted; 3 tablespoons vadouvan or curry powder; Kosher salt, freshly ground pepper; ⅓ cup cilantro, chopped; 2 teaspoons finely grated orange zest; 1½ cups coconut milk

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Alex Lau

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

Recipe notes