Curried Butternut Squash Soup
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
Preheat oven to 350°.
Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes; set aside.
Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing); season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.
Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.
Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.