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Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup is the epitome of cozy comfort food, perfect for chilly evenings. This creamy and flavorful soup blends sweet roasted butternut squash with savory vegetables and aromatic spices, creating a delightful dish that warms the soul. With its vibrant color and rich taste, it’s ideal for gatherings or a nourishing weeknight meal. Easy to prepare and packed with nutritional benefits, this vegan-friendly recipe is versatile enough to serve as an appetizer or main course. Enjoy a bowl of this delicious soup and savor the essence of fall in every spoonful.

Ingredients

Scale
  • 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 of cherry tomatoes)
  • 7 fl oz coconut milk
  • 1 ½ cups vegetable broth
  • 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)
  • 1 tsp fresh ginger (optional, grated)
  • Olive oil (enough to drizzle over vegetables)
  • Fresh cilantro (for garnish)

Instructions

  1. Preheat the oven to 390°F (200°C).
  2. Prepare the vegetables by peeling and chopping the butternut squash or cutting it in half for roasting.
  3. Season the chopped vegetables with spices and drizzle with olive oil; toss well.
  4. Roast for about 1.5 hours until golden and soft, removing foil in the last 10 minutes for caramelization.
  5. Blend all roasted vegetables with vegetable broth until smooth.
  6. Heat the blended mixture in a pot, stir in coconut milk, and adjust seasonings before serving.

Nutrition

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