Description
This Roasted Butternut Squash Soup is a creamy, flavorful, and comforting dish made by roasting fresh vegetables like butternut squash, onions, bell peppers, and tomatoes. Enhanced with warming spices such as cumin, paprika, and rosemary, and finished with a touch of coconut milk and fresh cilantro, this soup offers a rich, velvety texture and deep, roasted flavors perfect for autumn or any cozy meal.
Ingredients
Scale
Vegetables
- 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 Cherry Tomatoes
Liquids
- 7 fl oz Coconut Milk (200 ml)
- 1 1/2 cups Vegetable Broth (350 ml)
Spices and Seasonings
- 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)
- 1 tsp Fresh Ginger (optional, grated)
Others
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
Instructions
- Preheat the Oven: Set your oven to 390°F (200°C) to get it ready for roasting the vegetables.
- Prepare the Vegetables: Peel and chop the butternut squash into chunks or cut it in half if you prefer roasting halves. Similarly, chop the red onions, bell peppers, garlic heads, and tomatoes (or use cherry tomatoes whole).
- Season the Vegetables: Place all vegetables in a roasting dish. Sprinkle with black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes if using. Drizzle olive oil over the vegetables and toss them well to coat evenly. If using halved squash, drizzle olive oil on the flesh. Cover the dish with aluminum foil.
- Roast the Vegetables: Roast in the preheated oven for about 1 1/2 hours until the vegetables are soft and golden brown. For chopped vegetables, check around 45 minutes as roasting time may be shorter. Remove foil during the last 10 minutes to allow caramelization on the vegetables.
- Blend the Soup: When roasted, scoop out the butternut squash flesh if halved and combine with all other roasted vegetables in a blender. Add vegetable broth and grated ginger if using. Blend everything until smooth and creamy.
- Cook the Soup: Pour the blended mixture into a pot over medium heat. Stir in the coconut milk and cook for about 2 minutes until warmed through and well combined.
- Final Touch: Taste and adjust seasonings as desired. Serve hot, garnished with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes for extra heat if you like.
Notes
- Halving the squash takes longer to roast than cubing it, so chop if you want to save time.
- Add fresh ginger for a subtle zing or omit if you prefer a milder soup.
- The soup can be made vegan and gluten-free with these ingredients.
- Use vegetable broth for a vegetarian version or substitute with chicken broth if not vegetarian.
- Adjust chili flakes according to your heat preference or omit to keep it mild.
- This soup freezes well; cool completely before freezing in airtight containers.
- Roasting vegetables enhances sweetness and depth of flavor in the soup.
- You can swap coconut milk for heavy cream if you prefer a dairy version, but this changes the diet classification.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Butternut Squash Soup, Roasted Vegetable Soup, Vegan Soup, Coconut Milk Soup, Autumn Soup, Healthy Soup
