Description
This roasted butternut squash soup is velvety, nutrient-rich, and bursting with flavor. Roasted vegetables, coconut milk, and aromatic spices create a healthy, dairy-free comfort food perfect for any season.
Ingredients
Scale
- 1 small to medium butternut squash (2–3 lbs)
- 1–2 red onions (or yellow)
- 1–2 bell peppers
- 1–2 heads of garlic
- 2 large tomatoes or 1 cup cherry tomatoes
- 200ml (7 fl oz) coconut milk
- 1½ cups (350ml) vegetable broth
- 1 tsp fresh grated ginger
- Olive oil (or avocado oil)
- Fresh cilantro or parsley for garnish
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika (or smoked paprika)
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp chili flakes (optional)
Instructions
- Preheat oven to 390°F (200°C). Line a roasting pan with parchment.
- Prepare butternut squash: peel and cube or slice in half and remove seeds.
- Arrange squash, onions, bell peppers, garlic heads, and tomatoes on roasting pan.
- Mix spices in a bowl. Sprinkle over vegetables and drizzle with olive oil. Massage to coat evenly.
- Cover with foil and roast 80 minutes. Remove foil and roast 10 minutes more until caramelized.
- Scoop squash flesh if halved. Transfer vegetables to blender with broth and ginger. Blend 2-3 minutes until smooth.
- Pour mixture into saucepan. Stir in coconut milk gradually and warm through.
- Taste and adjust seasoning before serving.
Notes
Do not overcrowd the pan – vegetables need space for caramelization. Blend soup for at least 2 minutes for restaurant-quality smoothness.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash soup, roasted vegetables, vegan, creamy soup, healthy recipes