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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Warm up this fall with a delightful bowl of Roasted Butternut Squash Soup. This creamy, nourishing soup combines the natural sweetness of roasted butternut squash with aromatic spices, creating a cozy dish that’s perfect for chilly evenings or family gatherings. With just a handful of simple ingredients and minimal prep time, you can easily whip up this comforting soup any night of the week. Whether served as a starter for a festive dinner or as a main course during busy weekdays, this plant-based recipe offers versatility and flavor that everyone will love. Enjoy the rich textures and warm flavors that make this soup a staple in your autumn cooking repertoire.

Ingredients

Scale
  • 1 small to medium-sized Butternut Squash
  • 7 fl oz Coconut Milk
  • 2 Red Onions
  • 2 Carrots
  • 1–2 Bell Peppers
  • 1 head of Garlic
  • 2 Tomatoes (or 1 cup Cherry Tomatoes)
  • 1 1/2 cups Vegetable Broth
  • Fresh Ginger (optional)
  • Olive Oil
  • 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 the oven to 390°F (200°C).
  2. Prepare the vegetables by peeling and chopping or halving the butternut squash.
  3. In a large baking dish, combine chopped veggies with olive oil and seasonings. Cover with aluminum foil.
  4. Roast for about 1½ hours until golden and soft; remove foil in the last 10 minutes.
  5. Blend roasted vegetables with vegetable broth until smooth.
  6. Heat in a pot, stir in coconut milk, and warm through for about two minutes.
  7. Adjust seasonings to taste and serve garnished with fresh cilantro.

Nutrition

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