Description
A creamy, flavorful roasted butternut squash soup made with roasted vegetables, fragrant spices, and coconut milk, perfect for a warming and nutritious meal.
Ingredients
Scale
Vegetables
- 1 small to medium-sized Butternut Squash
- 1–2 Red Onions
- 1–2 Bell Peppers
- 1–2 heads of Garlic
- 2 Tomatoes or 1 cup of Cherry Tomatoes
Liquids
- 7 fl oz Coconut Milk (200 ml)
- 1 1/2 cups Vegetable Broth (350 ml)
Seasonings & Spices
- 1 tsp Fresh Ginger (optional, grated)
- Olive Oil (enough to drizzle over vegetables)
- 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)
Garnish
- Fresh Cilantro
Instructions
- Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: Either peel and chop the butternut squash into smaller pieces or cut it in half. Cutting in half will require longer roasting time but is simpler. Chop the onions, bell peppers, garlic heads, and tomatoes or use cherry tomatoes as is.
- Season the Vegetables: Combine black pepper, cumin, paprika, thyme, rosemary, and chili flakes in a bowl. Drizzle olive oil over all vegetables and toss to coat evenly. If using halved squash, drizzle olive oil on the exposed flesh. Cover with aluminum foil before roasting.
- Roasting: Roast for about 1 1/2 hours until the vegetables are tender and golden. For chopped vegetables, reduce roasting time accordingly. Remove the aluminum foil during the last 10 minutes to allow slight caramelization.
- Blending: Once roasted, scoop out the butternut squash flesh if halved. Transfer all vegetables to a blender, add vegetable broth and grated ginger (if using), then blend until smooth and creamy.
- Cooking the Soup: Pour the blended soup into a pot over medium heat. Stir in the coconut milk and cook gently for about 2 minutes until warmed through.
- Final Touch: Taste and adjust seasonings as needed. Serve garnished with fresh cilantro, a drizzle of coconut milk, and chili flakes if desired.
Notes
- You can peel or simply halve the squash depending on preference and time.
- Chopping the vegetables smaller cuts down roasting time significantly.
- Fresh ginger adds a nice warmth but can be omitted if preferred.
- Coconut milk can be substituted with cream or a dairy alternative if desired.
- This soup freezes well – store in airtight containers for up to 3 months.
- Adjust chili flakes according to your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: roasted butternut squash soup, creamy squash soup, vegetarian soup, roasted vegetable soup, coconut milk soup
