Description
A warm and comforting soup made with roasted butternut squash, coconut milk, and a blend of spices, perfect for chilly days.
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.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegan