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Roasted Butternut Squash Soup

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This Roasted Butternut Squash Soup is the ultimate comfort food, perfect for cozy evenings. The natural sweetness of the butternut squash pairs beautifully with aromatic spices and savory vegetables, creating a creamy soup that’s both satisfying and nutritious. Enhanced with coconut milk, this vibrant dish is not only rich in flavor but also packed with essential vitamins and minerals. Whether served as an elegant appetizer or a hearty main course, this soup is sure to impress your family and friends. Enjoy it alongside crusty bread or a fresh salad for a complete meal experience.

Ingredients

Scale
  • 1 small to medium-sized Butternut Squash
  • 7 fl oz Coconut Milk (200 ml)
  • 1–2 Red Onions
  • 1–2 Bell Peppers
  • 2 heads of Garlic
  • 2 Tomatoes (or 1 cup of Cherry Tomatoes)
  • 1 1/2 cups Vegetable Broth (350 ml)
  • Olive Oil (for drizzling)
  • 1 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Chili Flakes (optional)
  • Fresh Cilantro (for garnish)

Instructions

  1. Preheat oven to 390°F (200°C).
  2. Peel and chop the butternut squash or cut it in half. If halved, roast longer.
  3. Season vegetables with olive oil, black pepper, cumin, paprika, thyme, rosemary, and chili flakes. Toss well.
  4. Roast for about 1 ½ hours until golden brown and soft; remove foil in the last 10 minutes.
  5. Blend roasted vegetables with vegetable broth until smooth.
  6. Heat blended mixture in a pot over medium heat; stir in coconut milk and warm through.
  7. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Nutrition

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

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