Roasted Butternut Squash Soup

why make this recipe

Roasted Butternut Squash Soup is a delicious and comforting option for any meal. The sweet and creamy flavor of the butternut squash, combined with vibrant vegetables and aromatic spices, makes it a favorite in many households. This soup is not only nourishing but also easy to make, perfect for busy days when you want something warm and satisfying. Plus, it’s great for chilly weather and can be enjoyed alone or as a starter.

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: Peel and chop the butternut squash, or cut it in half for roasting. If you choose to cut it in half, it will take longer to roast.
3. Season the Vegetables: Add pepper, cumin, paprika, thyme, rosemary, and chili flakes to the vegetables. Drizzle with olive oil and toss to coat. If you halved the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
4. Roasting: Roast for about 1.5 hours or until the vegetables are golden and soft. If chopped smaller, reduce roasting time. Remove the foil in the last 10 minutes to caramelize.
5. Blending: Once roasted, scoop the squash flesh (if halved) and transfer all vegetables to a blender. Add vegetable broth and ginger (if using), and blend until smooth.
6. Cooking the Soup: Pour the blended mix into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes until warmed.
7. Final Touch: Adjust seasonings to 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. You can enjoy it plain or with crusty bread on the side. It also pairs well with a simple salad for a complete meal. If you like, add extra garnishes like pumpkin seeds or a swirl of coconut milk for decorative flair.

how to store Roasted Butternut Squash Soup

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.

tips to make Roasted Butternut Squash Soup

• If you’re short on time, you can use pre-cut butternut squash found in grocery stores.
• Adjust the spice levels by varying or omitting the chili flakes as per your taste.
• For a richer flavor, add a dash of nutmeg or cinnamon.

variation

For a different twist, you can add cooked apples or pears to the soup for a touch of sweetness. You can also use different types of broth, like chicken broth, if you prefer.

FAQs

1. Can I make this soup vegan?
Yes! This recipe is already vegan since it uses coconut milk and vegetable broth.

2. How can I make the soup thicker?
To thicken the soup, you can blend in more roasted vegetables or add a little potato before blending.

3. Is there a shortcut to prepare the soup?
You can use an immersion blender directly in the pot after cooking to save time on cleaning.

4. Can I add protein to the soup?
Absolutely! Adding cooked lentils or chickpeas can make the soup heartier and add more nutrition.

Roasted Butternut Squash Soup

A delicious and comforting soup made with sweet and creamy butternut squash, vibrant vegetables, and aromatic spices, perfect for chilly weather.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Soup, Starter

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetable Preparation

• 1 small to medium-sized Butternut Squash Peeled and chopped or cut in half for roasting.
• 200 ml Coconut Milk 7 fl oz.
• 1-2 Red Onions
• 1-2 Bell Peppers
• 1-2 heads Garlic
• 2 Tomatoes or 1 cup of Cherry Tomatoes.
• 350 ml Vegetable Broth 1 1/2 cups.
• 1 tsp Fresh Ginger optional, grated.
• Olive Oil Enough to drizzle over vegetables.
• Fresh Cilantro for garnish.

Spices

• 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.

Method

 

Preparation

1. Preheat the oven to 390°F (200°C).
2. Peel and chop the butternut squash, or cut it in half for roasting.
3. Add pepper, cumin, paprika, thyme, rosemary, and chili flakes to the vegetables. Drizzle with olive oil and toss to coat.
4. Cover the dish with aluminum foil.

Roasting

1. Roast for about 1.5 hours or until the vegetables are golden and soft, reducing roasting time if chopped smaller.
2. Remove the foil in the last 10 minutes to caramelize.

Blending

1. Once roasted, scoop the squash flesh (if halved) and transfer all vegetables to a blender.
2. Add vegetable broth and ginger (if using), then blend until smooth.

Cooking the Soup

1. Pour the blended mix into a pot over medium heat.
2. Stir in coconut milk and cook for about 2 minutes until warmed.

Final Touch

1. Adjust seasonings to taste and garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if desired.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Can freeze for up to 3 months. To reheat, warm on the stove or in the microwave until heated through.