Print

Roasted Butternut Squash Soup

Roasted Butternut squash soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the ultimate comfort of our Roasted Butternut Squash Soup, a delightful dish perfect for chilly days. This creamy, plant-based soup combines the natural sweetness of roasted butternut squash with savory vegetables and aromatic spices, creating a warming bowl that is both nutritious and satisfying. Perfect for cozy dinners, gatherings, or meal prepping, this soup can be enjoyed as an appetizer or paired with crusty bread for a hearty main course. With its rich flavors and velvety texture, it’s sure to impress family and friends alike!

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 (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. Peel and chop the butternut squash or cut it in half for roasting.
  3. Toss the chopped vegetables with olive oil and seasonings until evenly coated. If using halved squash, drizzle oil on the flesh.
  4. Roast for about 1½ hours until golden and tender; remove foil in the last 10 minutes for caramelization.
  5. Blend roasted vegetables with vegetable broth and ginger until smooth and creamy.
  6. Heat the blended mixture in a pot over medium heat; stir in coconut milk for richness.
  7. Adjust seasonings to taste, then garnish with fresh cilantro and additional toppings if desired.

Nutrition

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