Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is the perfect embodiment of fall comfort food. It features a creamy and rich texture, thanks to a delightful blend of roasted vegetables that simmer together to create a nourishing bowl of warmth. With a prep time of just 10 minutes, this plant-based delight is ideal for chilly evenings or festive gatherings. The aromatic spices and fresh ingredients infuse your kitchen with heartwarming scents, making it hard to resist serving this soup at your next family meal or dinner party.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Ingredients
Scale
- 1 small to medium-sized butternut squash
- 1–2 red onions
- 2 carrots
- 1–2 bell peppers
- 1–2 heads of garlic
- 7 fl oz coconut milk
- 1 ½ cups vegetable broth
- 1 tsp fresh ginger (optional; grated)
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chili oil
- Olive oil (enough to drizzle over vegetables)
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 390°F (200°C).
- Prepare vegetables: peel and chop or halve the butternut squash.
- Season vegetables with olive oil and spices; toss to coat.
- Roast for about 1½ hours until golden brown and soft.
- Blend all roasted veggies with vegetable broth until smooth.
- Heat in a pot, stir in coconut milk, and adjust seasonings as needed.
- Serve garnished with cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://easywithella.com/roasted-butternut-squash-soup/