Description
This roasted butternut squash soup is fall comfort food at its best. It is creamy, nourishing, and cozy, perfect for chilly days. A healthy fall soup with a comforting soup recipe everybody will love.
Ingredients
Scale
- 1 small to medium-sized Butternut Squash
- 7 fl oz Coconut Milk
- 1–2 Red Onions
- 2 Carrots
- 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 or 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.
- Prepare the vegetables by peeling and chopping or halving the butternut squash and chopping other vegetables.
- Season the vegetables with black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes. Drizzle with olive oil and toss to coat evenly.
- Cover the dish with aluminum foil and roast for about 1 1/2 hours until golden and soft. Remove the foil for the last 10 minutes to caramelize.
- Scoop the squash flesh if halved and transfer all vegetables to a blender with vegetable broth and grated ginger if using. Blend until smooth.
- Pour the blended mixture into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes until warmed through.
- Adjust seasonings to taste and garnish with fresh cilantro and a drizzle of coconut milk.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer, Main Course
- Method: Baked
- Cuisine: American, Vegan
Nutrition
- Calories: 157kcal
- Sugar: 6g
- Sodium: 249mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 0.3g + 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g