Description
Indulge in the warmth of this creamy Roasted Butternut Squash Soup, a delightful blend of roasted vegetables and aromatic spices that will comfort you on chilly days. The natural sweetness of the butternut squash is beautifully complemented by the savory flavors of red onions, garlic, and bell peppers, creating an irresistible dish. Finished with rich coconut milk, this soup not only offers a luscious texture but also packs a nutritional punch. Perfect as a starter or main course, it’s a versatile option for cozy evenings or festive gatherings. Serve it with crusty bread or garnished with fresh herbs for an extra touch of flavor.
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
- 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
- Preheat your oven to 390°F (200°C).
- Peel and chop the butternut squash or cut it in half.
- Season vegetables with olive oil and spices; toss to coat evenly.
- Roast for about 1 to 1½ hours until golden and soft.
- Blend the roasted vegetables with vegetable broth until smooth.
- Heat blended soup in a pot; stir in coconut milk and warm through.
- Taste and adjust seasoning; garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup, approx. 240g
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg