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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Indulge in the comforting warmth of Roasted Butternut Squash Soup, a delightful blend of creamy texture and rich, caramelized flavors. This nutritious soup combines sweet butternut squash with savory vegetables and warming spices, making it perfect for chilly evenings or festive gatherings. Easy to prepare and incredibly versatile, it can be enjoyed as an appetizer or a satisfying main course paired with crusty bread. Packed with vitamins, this soup is an excellent addition to your fall and winter meal rotation.

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
  • 1 1/2 cups Vegetable Broth
  • 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 vegetables with olive oil and seasonings until evenly coated. Cover with aluminum foil.
  4. Roast the vegetables for about 1½ hours until golden and soft inside.
  5. In a blender, combine the roasted vegetables with vegetable broth and coconut milk; blend until smooth.
  6. Pour the mixture into a pot over medium heat, stirring until warmed through.
  7. Adjust seasonings as needed before serving garnished with fresh cilantro.

Nutrition

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