Description
This Roasted Butternut Squash Soup is a creamy, comforting dish that combines the natural sweetness of roasted butternut squash with vibrant vegetables and warming spices. Enhanced by coconut milk and a medley of seasonings like cumin, paprika, and thyme, this soup is perfect for chilly days. Garnished with fresh cilantro, it offers a rich flavor profile with a smooth, velvety texture.
Ingredients
Scale
Main Ingredients
- 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; grated)
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
Seasoning
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into cubes. Peel and chop the red onions and carrots. Core and chop the bell peppers. Peel the heads of garlic to separate cloves but leave them unpeeled for roasting. Chop the tomatoes or prepare cherry tomatoes for roasting.
- Roast the Vegetables: On a large baking sheet, spread the butternut squash, red onions, carrots, bell peppers, garlic cloves, and tomatoes evenly. Drizzle olive oil generously over the vegetables, then sprinkle black pepper, ground cumin, paprika, dried thyme, and dried rosemary. Toss to coat everything evenly. Roast in the oven for 30-40 minutes or until the vegetables are tender and caramelized.
- Sauté Ginger (Optional): While roasting, you can grate the fresh ginger if using. In a large pot or deep saucepan, lightly sauté the grated ginger in a small amount of olive oil over medium heat to release its aroma. This step is optional but adds a fresh touch to the soup.
- Combine and Simmer: Once the roasted vegetables are done, remove them from the oven. Carefully squeeze the roasted garlic cloves out of their skins into the pot with sautéed ginger. Add the roasted vegetables and pour in the vegetable broth. Using an immersion blender or transferring to a blender in batches, blend the mixture until smooth and creamy. Return the soup to the pot if blended separately.
- Add Coconut Milk and Seasoning: Stir in the coconut milk and chili oil into the blended soup. Heat gently over medium-low heat to warm through and meld the flavors. Adjust seasoning with salt or additional spices if needed.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve warm. Enjoy your delicious and nutritious roasted butternut squash soup!
Notes
- For a thicker soup, reduce the amount of vegetable broth or simmer the soup longer to concentrate flavors.
- Fresh ginger adds a nice warmth but can be omitted for a simpler flavor profile.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust chili oil quantity to control the spice level according to your preference.
- Using an immersion blender makes blending easier and less messy.
Keywords: roasted butternut squash soup, vegan squash soup, creamy squash soup, coconut milk soup, healthy autumn soup, vegetable soup, cozy soup recipe