Description
Discover the warmth and comfort of this Roasted Butternut Squash Soup, a perfect dish for chilly evenings or cozy gatherings. The creamy texture, enhanced by rich coconut milk, makes each spoonful a delight. Packed with nutrients from fresh vegetables, this soup is ideal for both weeknight dinners and special occasions. With its easy preparation and customizable ingredients, you can enjoy a nutritious meal that satisfies your taste buds and nourishes your body.
Ingredients
Scale
- 1 small to medium-sized butternut squash
- 1–2 red onions
- 1–2 bell peppers
- 1–2 heads of garlic
- 2 tomatoes (or 1 cup cherry tomatoes)
- 7 fl oz coconut milk
- 1 ½ cups vegetable broth
- Olive oil
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp chili flakes (optional, to taste)
Instructions
- Preheat the oven to 390°F (200°C).
- Peel and chop the butternut squash or cut it in half.
- Toss all chopped vegetables with olive oil and seasonings.
- Roast for about 1½ hours until golden and soft.
- Blend the roasted vegetables with vegetable broth until smooth.
- Heat the blended mixture in a pot, add coconut milk, and warm through.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg