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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Indulge in the warmth of Roasted Butternut Squash Soup, a creamy and flavorful dish that’s perfect for chilly days. This comforting soup combines the natural sweetness of roasted butternut squash with savory vegetables and aromatic spices, creating a nourishing meal that can be enjoyed as an appetizer or main course. With its rich texture from coconut milk and versatility in serving options, this soup is not only delicious but also easy to prepare. Whether paired with crusty bread or topped with fresh herbs, it’s a delightful addition to any dining table.

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 cherry tomatoes)
  • 7 fl oz coconut milk (200 ml)
  • 1 1/2 cups vegetable broth (350 ml)
  • 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)

Instructions

  1. Preheat your oven to 390°F (200°C).
  2. Prepare the vegetables: peel and chop or halve the butternut squash.
  3. Season the vegetables with olive oil and spices; toss to coat evenly.
  4. Roast for about 1 ½ hours until golden and soft inside; remove foil in the last 10 minutes for caramelization.
  5. Once cooled, blend roasted vegetables with vegetable broth until smooth.
  6. Transfer to a pot, stir in coconut milk, and heat for about 2 minutes.
  7. Adjust seasonings as needed and garnish with fresh cilantro before serving.

Nutrition

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