Description
This roasted butternut squash soup blends caramelized vegetables, warming spices, and creamy coconut milk into a comforting, nutrient-rich fall and winter favorite.
Ingredients
- 1 small to medium-sized butternut squash
- 7 fl oz (200 ml) coconut milk
- 1-2 red onions
- 1-2 bell peppers
- 1-2 heads of garlic
- 2 tomatoes or 1 cup of cherry tomatoes
- 1 1/2 cups (350 ml) vegetable broth
- 1 tsp fresh ginger (optional, grated)
- Olive oil, for drizzling
- Fresh cilantro, for garnish
Seasoning:
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chili flakes (optional, to taste)
Instructions
1. Preheat oven to 390°F (200°C).
2. Peel and chop the butternut squash, or cut in half for roasting. Chop remaining vegetables as needed.
3. Add seasonings (pepper, cumin, paprika, thyme, rosemary, chili flakes) to vegetables. Drizzle with olive oil and toss to coat. If halving the squash, drizzle oil on the cut side. Cover with aluminum foil.
4. Roast for about 1 1/2 hours or until vegetables are soft and golden. Reduce time if using chopped vegetables. Remove foil for last 10 minutes to caramelize.
5. Scoop out squash flesh (if halved) and transfer all roasted vegetables to a blender. Add vegetable broth and ginger (if using) and blend until smooth.
6. Pour blended mixture into a large pot over medium heat. Stir in coconut milk and cook for about 2 minutes until warmed through.
7. Adjust seasoning to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and chili flakes if desired. Serve warm.
Notes
For quicker cooking, chop all vegetables into smaller pieces before roasting.
Use an immersion blender directly in the pot if you prefer not to transfer to a blender.
This soup stores well and tastes even better the next day. Great for freezing!