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Roasted Butternut Squash Soup Comforting Easy Recipe

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This roasted butternut squash soup is fall comfort food at its best. It is creamy, nourishing, and cozy, perfect for chilly days. A healthy fall soup with a comforting soup recipe everybody will love.

Ingredients

Scale
  • 1 small to medium-sized Butternut Squash
  • 7 fl oz Coconut Milk
  • 1–2 Red Onions
  • 2 Carrots
  • 1–2 Bell Peppers
  • 1–2 heads of Garlic
  • 2 Tomatoes or 1 cup of Cherry Tomatoes
  • 1 1/2 cups Vegetable Broth
  • 1 tsp Fresh Ginger optional or 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 Oil

Instructions

  1. Preheat the oven to 390°F 200°C.
  2. Prepare the vegetables by peeling and chopping or halving the butternut squash and chopping other vegetables.
  3. Season the vegetables with black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes. Drizzle with olive oil and toss to coat evenly.
  4. Cover the dish with aluminum foil and roast for about 1 1/2 hours until golden and soft. Remove the foil for the last 10 minutes to caramelize.
  5. Scoop the squash flesh if halved and transfer all vegetables to a blender with vegetable broth and grated ginger if using. Blend until smooth.
  6. Pour the blended mixture into a pot over medium heat. Stir in coconut milk and cook for about 2 minutes until warmed through.
  7. Adjust seasonings to taste and garnish with fresh cilantro and a drizzle of coconut milk.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

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