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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Experience the cozy embrace of fall with this Creamy Roasted Butternut Squash Soup. This delightful dish combines the natural sweetness of roasted butternut squash with aromatic spices, creating a velvety texture that warms the heart and soul. Perfect for chilly evenings, it serves as an inviting appetizer or a satisfying main course. The addition of coconut milk enhances its creaminess, while fresh herbs add a burst of flavor. Whether you’re enjoying it solo or alongside crusty bread, this soup is as versatile as it is delicious. Easy to prepare and completely vegan, it’s a comforting option that everyone can enjoy!

Ingredients

Scale
  • 1 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 cherry tomatoes)
  • 1 ½ cups vegetable broth
  • Olive oil
  • 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)
  • Fresh cilantro (for garnish)

Instructions

  1. Preheat your oven to 390°F (200°C).
  2. Prepare the vegetables by peeling and chopping the butternut squash or halving it for roasting.
  3. Season with black pepper, cumin, paprika, thyme, rosemary, and olive oil; toss to coat evenly.
  4. Roast for about 1½ hours until golden and soft (reduce time if chopped smaller).
  5. Blend the roasted veggies with vegetable broth until smooth.
  6. Heat in a pot over medium heat; stir in coconut milk and warm through.
  7. Adjust seasoning to taste and garnish with cilantro.

Nutrition

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