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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Indulge in the warm embrace of Roasted Butternut Squash Soup, a creamy and nourishing dish perfect for the fall season. This delightful soup blends the natural sweetness of roasted butternut squash with rich coconut milk, creating a comforting bowl that is both vegan and heart-healthy. With just 10 minutes of prep time, you can easily whip up this soup for a cozy dinner or an impressive meal for guests. The infusion of spices adds depth to each spoonful, making it a seasonal favorite. Serve with crusty bread or topped with seeds and fresh herbs for an extra touch of flavor. Enjoy this deliciously creamy and satisfying soup that embodies the essence of autumn.

Ingredients

Scale
  • 1 small to medium-sized Butternut Squash
  • 1–2 Red Onions
  • 2 Carrots
  • 1–2 Bell Peppers
  • 1–2 heads of Garlic
  • 2 Tomatoes (or 1 cup of Cherry Tomatoes)
  • 7 fl oz Coconut Milk
  • 1 1/2 cups Vegetable Broth
  • 1 tsp Fresh Ginger (optional; grated)
  • 1 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Chili Oil
  • Olive Oil (enough to drizzle over vegetables)
  • Fresh Cilantro (for garnish)

Instructions

  1. Preheat your oven to 390°F (200°C).
  2. Peel and chop the butternut squash into small pieces or halve it for roasting.
  3. Toss all vegetables with olive oil and spices on a baking sheet; cover with foil.
  4. Roast for about 1½ hours until golden and soft; remove foil in the last 10 minutes.
  5. Blend roasted vegetables with vegetable broth until smooth.
  6. Pour the mixture into a pot over medium heat; stir in coconut milk and warm through.
  7. Adjust seasoning and serve garnished with cilantro and a drizzle of chili oil.

Nutrition

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