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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Indulge in the comforting flavors of Roasted Butternut Squash Soup, a perfect dish for chilly fall and winter evenings. This creamy, plant-based soup combines roasted butternut squash with savory vegetables and aromatic spices for a rich, satisfying experience. With only 10 minutes of prep time, you can easily create a hearty meal that’s both nutritious and delicious. Whether enjoyed as an appetizer or paired with warm crusty bread, this soup is sure to warm your soul and delight your taste buds.

Ingredients

Scale
  • 1 small to medium-sized butternut squash
  • 1–2 red onions
  • 2 carrots
  • 1–2 bell peppers
  • 1–2 heads of garlic
  • 2 tomatoes (or 1 cup cherry tomatoes)
  • 1.5 cups vegetable broth
  • 7 fl oz coconut milk
  • 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

  1. Preheat your oven to 390°F (200°C).
  2. Prepare the vegetables by peeling and chopping the butternut squash or halving it for roasting.
  3. Season the vegetables with olive oil and spices; toss to coat evenly.
  4. Roast the seasoned vegetables for approximately 1.5 hours until golden and tender.
  5. Blend all roasted ingredients with vegetable broth until smooth.
  6. Heat the blended mixture in a pot and stir in coconut milk for creaminess.
  7. Adjust seasonings if needed before serving hot.

Nutrition

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