Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 1 small to medium-sized Butternut Squash; 7 fl oz Coconut Milk; 1-2 Red Onions; 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; grated); 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 Oil

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why make this recipe

Roasted Butternut Squash Soup is a cozy, warm dish that is perfect for chilly days. The sweet flavor of butternut squash combined with the spices makes it a delightful meal. It’s not just delicious, but also packed with nutrients. Plus, it can easily be made vegan by using coconut milk. Making this soup at home is simple and gives you the satisfaction of enjoying a hearty, homemade meal.

how to make Roasted Butternut Squash Soup

Ingredients :

1 small to medium-sized Butternut Squash
7 fl oz Coconut Milk
1-2 Red Onions
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; 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

Directions :

Preheat the Oven: Set your oven to 390°F (200°C).
Prepare the Vegetables: Peel and chop the butternut squash, or cut it in half for roasting. Halving the squash will need a longer roasting time, while chopping it smaller speeds up the process.
Season the Vegetables: Mix the seasonings (black pepper, cumin, paprika, thyme, rosemary, and chili oil) into the vegetables. Drizzle with olive oil and toss everything to coat. If using halved squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
Roasting: Roast the vegetables for about 1 1/2 hours until they are golden and soft. If you chopped them smaller, the roasting time will be less. During the last 10 minutes, remove the foil to let the vegetables caramelize.
Blending: After roasting, scoop out the flesh of the butternut squash (if halved) and put all the vegetables in a blender. Add the vegetable broth and ginger (if you’re using it), and blend until smooth and creamy.
Cooking 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.
Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if desired.

how to serve Roasted Butternut Squash Soup

Serve the soup warm in bowls. You can add croutons for some crunch or serve it with a slice of crusty bread for dipping. A sprinkle of fresh cilantro on top adds color and freshness.

how to store Roasted Butternut Squash Soup

Let the soup cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze the soup. For freezing, make sure to use a freezer-safe container and it can last for about 3 months.

tips to make Roasted Butternut Squash Soup

If you like a little heat, add more chili oil or chili flakes during blending.
For a creamier texture, add more coconut milk.
Experiment with other spices, such as nutmeg or cinnamon, for a unique flavor.

variation (if any)

You can add other vegetables like carrots or sweet potatoes for a different taste. If you prefer a richer flavor, swap coconut milk with heavy cream.

FAQs

1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just check the package for cooking instructions.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as it does not include any gluten-based ingredients.

3. Can I make this soup ahead of time?
Absolutely! The soup can be made ahead and stored in the refrigerator or freezer for convenience. Just reheat before serving.