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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Roasted Butternut Squash Soup is a creamy, nourishing dish perfect for chilly days. With its delightful blend of roasted vegetables and aromatic spices, this soup offers comfort in every spoonful. Made with wholesome ingredients like butternut squash, coconut milk, and fresh herbs, it’s an excellent choice for family dinners or meal prep.

Ingredients

Scale
  • 1 small to medium-sized Butternut Squash
  • 7 fl oz Coconut Milk
  • 2 Red Onions
  • 2 Carrots
  • 2 Bell Peppers
  • 2 heads of Garlic
  • 2 Tomatoes (or 1 cup Cherry Tomatoes)
  • 1 ½ 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 or cut it in half for roasting.
  3. Toss the chopped vegetables with olive oil, black pepper, cumin, paprika, thyme, rosemary, and chili oil.
  4. Roast the veggies for about 1 ½ hours until golden and tender.
  5. Scoop out the squash flesh (if halved) and blend all roasted vegetables with vegetable broth until smooth.
  6. Pour the mixture into a pot, stir in coconut milk, and heat through for about two minutes.
  7. Adjust seasoning if necessary and garnish with fresh cilantro.

Nutrition

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