Description
A cozy, warm soup with sweet butternut squash, spices, and creamy coconut milk, perfect for chilly days.
Ingredients
Scale
- 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
Instructions
- Preheat the Oven to 390°F (200°C).
- Peel and chop the butternut squash, or cut it in half for roasting.
- Mix black pepper, cumin, paprika, thyme, rosemary, and chili oil into the vegetables, drizzle with olive oil, and toss to coat.
- Roast the vegetables for about 1 1/2 hours, removing the foil for the last 10 minutes.
- Scoop out the flesh of the butternut squash (if halved) and blend all vegetables with vegetable broth and ginger until smooth.
- Pour the mixture into a pot, stir in coconut milk, and cook for about 2 minutes until warmed through.
- Adjust seasonings and garnish with cilantro, a drizzle of coconut milk, and chili flakes.
Notes
For a creamier texture, add more coconut milk. Feel free to experiment with additional spices for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, vegan, butternut squash, healthy, comforting