Description
A creamy and flavorful roasted butternut squash soup made with roasted vegetables and blended to perfection, enriched with coconut milk and seasoned with warm spices for a cozy meal.
Ingredients
Scale
Vegetables
- 1 small to medium-sized Butternut Squash
- 1–2 Red Onions
- 2 Carrots
- 1–2 Bell Peppers
- 1–2 heads of Garlic
- 2 Tomatoes or 1 cup of Cherry Tomatoes
Liquids
- 7 fl oz Coconut Milk
- 1 1/2 cups Vegetable Broth
Seasonings & Oils
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
- Olive Oil, enough to drizzle over vegetables
- Fresh Cilantro for garnish
- 1 tsp Fresh Ginger, optional, grated
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, peel and quarter the onions, peel and chop the carrots, core and chop the bell peppers, separate the garlic cloves but leave skins on, and chop the tomatoes or prepare cherry tomatoes.
- Roast the Vegetables: Arrange all the prepared vegetables on a large baking sheet. Drizzle them generously with olive oil and sprinkle with black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili oil. Toss everything to coat evenly. Roast in the preheated oven for about 35-40 minutes or until the vegetables are tender and slightly caramelized, turning halfway through.
- Blend the Soup: Once roasted, transfer the vegetables to a large blender or food processor. Add the coconut milk, vegetable broth, and if using, freshly grated ginger. Blend until you reach a smooth and creamy consistency. If the soup is too thick, add more vegetable broth to desired consistency.
- Heat and Season: Pour the blended soup into a large pot and warm it over medium heat until hot. Taste and adjust seasoning with additional salt or pepper if necessary.
- Serve and Garnish: Ladle the soup into bowls. Garnish with freshly chopped cilantro and a drizzle of chili oil if desired. Serve warm, accompanied by crusty bread if you like.
Notes
- You can adjust the amount of chili oil according to your preferred spice level.
- Fresh ginger adds a nice zing but can be omitted if unavailable.
- For a richer flavor, roasting the garlic with skins on mellows its taste.
- This soup is naturally gluten-free and vegetarian.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Keywords: butternut squash soup, roasted vegetable soup, coconut milk soup, gluten free soup, cozy fall soup