Creamy Roasted Butternut Squash Soup

why make this recipe

Roasted Butternut Squash Soup is a comforting dish perfect for chilly days. It’s creamy, full of flavor, and a great way to enjoy seasonal vegetables. This soup is not only delicious but also healthy, packed with vitamins and nutrients. Plus, it is easy to make and can be customized to suit your taste.

how to make Roasted Butternut Squash Soup

Ingredients

• 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)
• 1 tsp Fresh Ginger (optional, grated)
• Olive Oil (enough to drizzle over vegetables)
• Fresh Cilantro (for garnish)
• 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)

Directions

1. Preheat the Oven: Set your oven to 390°F (200°C).
2. Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
3. Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
4. Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you’ve chopped the vegetables smaller, the roasting time can be reduced. If you’ve halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
5. Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.
6. Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
7. Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if desired.

how to serve Roasted Butternut Squash Soup

Serve the soup warm in bowls, garnished with cilantro and a little extra coconut milk on top. It pairs well with crusty bread or a fresh salad for a complete meal.

how to store Roasted Butternut Squash Soup

To store leftover soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply warm it up on the stove or in the microwave.

tips to make Roasted Butternut Squash Soup

• For a smoother texture, blend the soup longer.
• Add more or fewer spices based on your flavor preference.
• Experiment with toppings like croutons, seeds, or a swirl of cream.

variation

You can add cooked lentils for extra protein or include other roasted vegetables like carrots or sweet potatoes to enhance the flavor.

FAQs

1. Can I use frozen butternut squash?
   Yes, you can use frozen butternut squash. Just adjust the roasting time, as it may not need to be roasted as long.

2. Is the soup vegan?
   Yes, this soup is vegan and dairy-free as it uses coconut milk instead of cream.

3. Can I make it in advance?
   Absolutely! The soup can be made in advance and stored in the refrigerator or freezer for later use. Just reheat before serving.

Roasted Butternut Squash Soup

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 105 minutes
• Yield: 4 servings
• Category: Soup
• Method: Baking and Blending
• Cuisine: Vegan
• Diet: Vegan

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Description

A creamy and flavorful soup perfect for chilly days, packed with seasonal vegetables and nutrients.

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Ingredients

• 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)
• 1 tsp Fresh Ginger (optional, grated)
• Olive Oil (enough to drizzle over vegetables)
• Fresh Cilantro (for garnish)
• 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)

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Instructions

1. Preheat the oven to 390°F (200°C).
2. Prepare the vegetables by peeling and chopping the butternut squash or halving it for roasting.
3. Season the vegetables with pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle with olive oil and toss to coat.
4. Roast for about 1.5 hours or until the vegetables are golden and soft inside, removing the aluminum foil for the last 10 minutes.
5. Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all vegetables to a blender. Add the vegetable broth and ginger and blend until smooth.
6. Pour the blended mixture into a pot, stir in the coconut milk, and cook on medium heat for about 2 minutes.
7. Adjust seasonings to taste and garnish with fresh cilantro and a drizzle of coconut milk.

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Notes

For a smoother texture, blend the soup longer. Add toppings like croutons or seeds for extra flavor.