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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Indulge in the warmth of homemade Roasted Butternut Squash Soup, a creamy delight that brings together the natural sweetness of butternut squash with savory spices. This comforting dish is perfect for chilly days and cozy gatherings, serving not only as a delicious appetizer but also as a satisfying main course. The rich flavors are beautifully complemented by coconut milk, creating a velvety texture that will warm you from the inside out. Whether paired with crusty bread or topped with seeds and herbs, this vegan-friendly soup is sure to please everyone at your table.

Ingredients

Scale
  • 1 small to medium-sized Butternut Squash
  • 7 fl oz Coconut Milk (200 ml)
  • 1–2 Red Onions
  • 1–2 Bell Peppers
  • 1–2 heads of Garlic
  • 2 Tomatoes (or 1 cup of Cherry Tomatoes)
  • 1 1/2 cups Vegetable Broth (350 ml)
  • Olive Oil
  • Fresh Ginger (optional)

Instructions

  1. Preheat your oven to 390°F (200°C).
  2. Peel and chop the butternut squash or cut it in half for roasting.
  3. In a bowl, combine all vegetables with seasonings including black pepper, cumin, paprika, thyme, rosemary, and optional chili flakes. Drizzle with olive oil and toss until coated.
  4. Spread on a baking sheet and roast for about 1 1/2 hours until golden brown and tender.
  5. Blend the roasted vegetables with vegetable broth until smooth.
  6. Heat the blended mixture in a pot over medium heat, adding coconut milk. Warm through for about 2 minutes.
  7. Adjust seasoning before serving hot, garnished with fresh cilantro.

Nutrition

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

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