Description
A creamy, comforting roasted butternut squash soup made with coconut milk, roasted vegetables, and warming spices. Perfect for cozy dinners or as a festive starter, naturally vegan and gluten-free.
Ingredients
- 1 small to medium-sized butternut squash
- 7 fl oz (200 ml) coconut milk
- 1–2 red onions
- 1–2 bell peppers
- 1–2 heads of garlic
- 2 tomatoes or 1 cup cherry tomatoes
- 1½ cups (350 ml) vegetable broth
- 1 tsp fresh ginger, grated (optional)
- Olive oil, for drizzling
- 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 flakes (optional, to taste)
Instructions
- Preheat the oven to 390°F (200°C).
- Peel and chop the squash, or halve it depending on preference.
- Toss chopped vegetables with olive oil and spices, or drizzle oil directly on halved squash. Cover with foil.
- Roast for about 1½ hours (less if chopped). Remove foil in the last 10 minutes for caramelization.
- If halved, scoop out the squash flesh. Blend roasted vegetables with vegetable broth and optional ginger until smooth.
- Transfer mixture to a pot, stir in coconut milk, and gently heat until combined.
- Taste and adjust seasoning. Garnish with cilantro, extra coconut milk, or chili oil if desired.
Notes
- Add carrots for extra sweetness.
- For spice, roast a jalapeño or add Thai red curry paste.
- Swap coconut milk with coconut cream for a richer texture.
- Bell peppers can be replaced with sweet potatoes.
- Soup can be stored in the fridge up to 5 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 180
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
