Description
Indulge in the comforting warmth of Roasted Butternut Squash Soup, a perfect dish for chilly evenings. This creamy soup blends the natural sweetness of roasted butternut squash with savory spices, delivering rich flavors that soothe the soul. Enhanced by smooth coconut milk, each spoonful offers a velvety experience that’s both nutritious and satisfying. Ideal as an appetizer or a main course, this versatile soup is easy to prepare and perfect for cozy gatherings with family and friends. Enjoy it paired with warm crusty bread or topped with fresh herbs for an elevated dining experience.
Ingredients
Scale
- 1 small to medium-sized butternut squash
- 7 fl oz coconut milk (200 ml)
- 1–2 red onions
- 1–2 bell peppers
- 1–2 heads of garlic
- 2 tomatoes (or 1 cup cherry tomatoes)
- 1 1/2 cups vegetable broth (350 ml)
- Olive oil (for drizzling)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 390°F (200°C).
- Peel and chop the butternut squash or cut it in half for roasting.
- Toss chopped vegetables with black pepper, cumin, paprika, thyme, rosemary, and olive oil until coated. If halving the squash, drizzle oil on the exposed flesh as well.
- Cover with aluminum foil and roast on a baking sheet for about 1.5 hours until tender.
- Scoop out the squash if halved and transfer all roasted vegetables into a blender. Add vegetable broth and ginger (if using) then blend until smooth.
- Pour the mixture into a large pot over medium heat, stir in coconut milk, and heat through for about 2 minutes.
- Taste and adjust seasonings before serving garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Baking/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg