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Roasted Butternut squash soup Recipe

Roasted Butternut squash soup Recipe
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★★★★★

5 from 21 reviews

This Roasted Butternut Squash Soup is a creamy, flavorful vegan delight made with roasted butternut squash, garlic, onions, bell peppers, and a blend of earthy spices, finished with a smooth coconut milk base. Perfect for cozy dinners, it’s both comforting and nutritious.

Ingredients

Scale

Vegetables

  • 1 small to medium-sized Butternut Squash
  • 1–2 Red Onions
  • 1–2 Bell Peppers
  • 1–2 heads of Garlic
  • 2 Tomatoes or 1 cup Cherry Tomatoes

Liquids

  • 7 fl oz Coconut Milk (200 ml)
  • 1 1/2 cups Vegetable Broth (350 ml)

Spices and Seasonings

  • 1 tsp Fresh Ginger (optional, grated)
  • 1 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Chili Flakes (optional, to taste)
  • Olive Oil (enough to drizzle over vegetables)

Garnish

  • Fresh Cilantro

Instructions

  1. Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables.
  2. Prepare the Vegetables: Peel and chop the butternut squash into chunks, or cut it in half if you prefer roasting it whole. Prepare the onions, bell peppers, garlic heads, and tomatoes by cleaning and chopping as needed.
  3. Season the Vegetables: In a large baking dish, place the butternut squash and other vegetables. Drizzle generously with olive oil, then sprinkle black pepper, ground cumin, paprika, dried thyme, dried rosemary, and optional chili flakes over all. Toss to evenly coat the vegetables. If halving the squash, drizzle olive oil over the exposed flesh. Cover the dish with aluminum foil to retain moisture.
  4. Roasting: Roast the vegetables in the preheated oven for about 1 1/2 hours until they are tender and golden. If you chopped the vegetables into smaller pieces, reduce roasting time accordingly. For the last 10 minutes, remove the foil to allow caramelization.
  5. Blending: After roasting, if you halved the squash, scoop out the flesh. Transfer all vegetables to a blender, add the vegetable broth and optional fresh grated ginger. Blend until the soup is smooth and creamy.
  6. Cooking the Soup: Pour the blended soup into a pot on medium heat. Stir in the coconut milk and heat for about 2 minutes, stirring often, to combine flavors and warm through without boiling.
  7. Final Touch: Taste the soup and adjust seasoning if necessary with additional spices or salt. Serve hot, garnished with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if you like extra heat.

Notes

  • You can roast the butternut squash halved for a richer flavor but expect longer roasting time. Chopping speeds cooking.
  • Fresh ginger adds a warm bite but can be omitted for a milder taste.
  • Use coconut milk for creaminess and a subtle sweetness; full-fat gives a richer texture.
  • Adjust chili flakes to your spice preference to keep the soup mild or spicy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: Roasted Butternut Squash Soup, Vegan Soup, Fall Soup, Healthy Soup, Creamy Squash Soup

Find it online: https://cheflenacooks.com/roasted-butternut-squash-soup-recipe/