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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Warm up your day with this creamy Roasted Butternut Squash Soup, a comforting dish that’s perfect for chilly autumn days. This delightful recipe combines the natural sweetness of roasted butternut squash with rich coconut milk, creating a velvety texture that’s both nourishing and satisfying. Ideal for busy weeknights or family gatherings, this soup is packed with vitamins and minerals, making it not only delicious but also a healthy choice. Plus, it’s super easy to prepare—just roast your veggies, blend them with broth, and enjoy! Each bowl is like a warm hug, perfect for sharing with friends or savoring on your own.

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; 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 your oven to 390°F (200°C).
  2. Peel and chop the butternut squash into cubes or halve it for roasting.
  3. Toss the vegetables (butternut squash, red onions, carrots, bell peppers, garlic, tomatoes) in olive oil and seasonings (black pepper, cumin, paprika, thyme, rosemary, chili oil).
  4. Spread on a baking sheet and cover with foil; roast for 1 ½ hours (or less for smaller pieces) until tender.
  5. Blend roasted vegetables with vegetable broth until smooth.
  6. Heat blended mixture in a pot; stir in coconut milk and warm through.
  7. Taste and adjust seasonings as desired before serving garnished with fresh cilantro.

Nutrition

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