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Roasted Butternut Squash Soup

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A warm and comforting soup made with roasted butternut squash, coconut milk, and a blend of spices, perfect for chilly days.

Ingredients

Scale
  • 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

  1. Preheat the oven to 390°F (200°C).
  2. Peel and chop the butternut squash, or cut it in half for roasting.
  3. Add black pepper, cumin, paprika, thyme, rosemary, and chili oil to the vegetables. Drizzle with olive oil and toss to coat evenly.
  4. Roast for about 90 minutes or until golden and soft, uncovering for the last 10 minutes.
  5. Scoop out the butternut squash flesh (if halved) and transfer all vegetables to a blender. Add vegetable broth and ginger, then blend until smooth.
  6. Pour the blended mixture into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes.
  7. 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

Keywords: butternut squash, soup, vegan, healthy, comforting

Find it online: https://www.recipessmart.com/roasted-butternut-squash-soup/