Description
A delightful and comforting roasted butternut squash soup enriched with savory spices and creamy coconut milk.
Ingredients
Scale
- 1 small to medium-sized Butternut Squash
- 7 fl oz Coconut Milk
- 1 to 2 Red Onions
- 2 Carrots
- 1 to 2 Bell Peppers
- 1 to 2 heads of Garlic
- 2 Tomatoes or 1 cup of Cherry Tomatoes
- 1 and 1½ cups Vegetable Broth
- 1 tsp Fresh Ginger (optional, grated)
- Olive Oil
- Fresh Cilantro (for garnish)
Instructions
- Preheat the oven to 390°F (200°C).
- Prepare the vegetables: Peel and chop the butternut squash, dice the onions, carrots, and bell peppers, and prepare the garlic.
- Season the veggies with black pepper, cumin, paprika, thyme, rosemary, and olive oil.
- Roast the seasoned vegetables on a baking sheet covered with aluminum foil for about 1 and ½ hours, or until golden and soft, stirring halfway through.
- Blend the roasted vegetables with the vegetable broth and fresh ginger in a blender until smooth.
- Simmer the blended mixture in a pot, stirring in the coconut milk and heating gently for about 2 minutes.
- Adjust seasoning to taste, garnish with fresh cilantro, and serve.
Notes
For best results, roast the squash until deeply caramelized. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, vegan soup, comfort food, fall recipe, healthy soup
