Roasted Butternut Squash Soup is a warm and comforting dish perfect for chilly days. It offers a smooth and creamy texture with a healthy blend of vegetables and spices. With the sweetness of the butternut squash and the richness of coconut milk, this soup is a delightful treat for everyone.
Why make this recipe
This recipe is not only delicious, but it is also loaded with nutrients. Butternut squash is rich in vitamins A and C, and the addition of garlic and onions provides beneficial antioxidants. Plus, it’s straightforward to make! Whether you want a healthy lunch, dinner, or a cozy starter before a meal, this soup fits the bill. It’s also vegan-friendly, making it a great option for everyone at your table.
How to prepare Roasted Butternut Squash Soup
Ingredients:
- 1 small to medium-sized Butternut Squash
- 7 fl oz 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 Vegetable Broth
- 1 tsp Fresh Ginger (optional; grated)
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
Steps:
- Preheat the Oven: Set your oven to 390°F (200°C).
- Prepare the Vegetables: Peel and chop the butternut squash, or cut it in half for roasting.
- Season the Vegetables: Add black pepper, cumin, paprika, thyme, rosemary, and chili oil. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
- Roasting: Roast for about 1 1/2 hours or until the vegetables are golden and soft. If you’ve chopped the vegetables smaller, roasting time can be reduced. For the last 10 minutes, remove the foil to allow the vegetables to caramelize slightly.
- Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add vegetable broth and ginger (if using), and blend until smooth and creamy.
- Cooking the Soup: Pour the blended mixture into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes.
- Final Touch: Adjust seasonings to your taste. Garnish with fresh cilantro and a drizzle of coconut milk.
How to serve Roasted Butternut Squash Soup
Serve the soup hot in bowls. You can add extra toppings like a swirl of coconut milk, a sprinkle of chili flakes, or more fresh cilantro. Pair it with crusty bread for a complete meal.
How to store Roasted Butternut Squash Soup
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over low heat until heated through. You can also freeze it for up to three months; just make sure to let it cool completely before storing.
Tips to make Roasted Butternut Squash Soup perfectly
- Use a sharp knife to cut the butternut squash, as it can be tough to cut through.
- If you prefer a spicier soup, add more chili oil or a dash of cayenne pepper.
- Taste the soup before serving and adjust the salt and spices as needed.
Variations
- Add Protein: Toss in chickpeas or lentils before blending for a protein boost.
- Change the Base: Substitute vegetable broth with chicken broth for a non-vegan option.
- Herb Twist: Try adding fresh herbs like basil or parsley for a different flavor.
FAQ
Q: Can I use frozen butternut squash?
A: Yes! You can use frozen chunks; just adjust the roasting times and blend them directly after cooking.
Q: Is it possible to make this soup without coconut milk?
A: Absolutely! You can use regular milk or cream for a different taste and texture.
Q: How long does it take to make this soup?
A: The total time is about 2 hours, including prep and roasting time.
Enjoy making and savoring your Roasted Butternut Squash Soup! It’s sure to become a favorite in your kitchen.
Roasted Butternut Squash Soup
A warm and comforting soup made with roasted butternut squash, coconut milk, and a blend of spices, perfect for chilly days.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 small to medium-sized Butternut Squash
- 7 fl oz 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 Vegetable Broth
- 1 tsp Fresh Ginger (optional; grated)
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
Instructions
- Preheat the oven to 390°F (200°C).
- Peel and chop the butternut squash, or cut it in half for roasting.
- Add black pepper, cumin, paprika, thyme, rosemary, and chili oil to the vegetables. Drizzle with olive oil and toss to coat evenly.
- Roast for about 90 minutes or until golden and soft, uncovering for the last 10 minutes.
- Scoop out the butternut squash flesh (if halved) and transfer all vegetables to a blender. Add vegetable broth and ginger, then blend until smooth.
- Pour the blended mixture into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes.
- Adjust seasonings to taste and garnish with fresh cilantro.
Notes
For a spicier soup, add more chili oil or a dash of cayenne pepper. You can toss in chickpeas or lentils for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegan, healthy, comforting