Roasted Butternut Squash Soup

Why Make This Recipe

Roasted Butternut Squash Soup is not just a comforting dish; it’s a celebration of delicious flavors and healthy ingredients. This soup is rich and creamy, thanks to the coconut milk and roasted vegetables. It’s perfect for chilly days or when you want something warm and nourishing. Plus, it’s easy to make and packed with nutrients, making it a fantastic choice for any meal!

How to Make Roasted Butternut Squash Soup

Ingredients:

• 1 small to medium-sized Butternut Squash
• 7 fl oz Coconut Milk (200 ml)
• 1-2 Red Onions
• 1-2 Bell Peppers
• 1-2 heads of Garlic
• 2 Tomatoes (or 1 cup of Cherry Tomatoes)
• 1 1/2 cups Vegetable Broth (350 ml)
• 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 Flakes (optional, to taste)

Directions:

1. Preheat the Oven: Set your oven to 390°F (200°C).
2. Prepare the Vegetables: You can either peel and chop the butternut squash, or simply cut the squash in half for roasting. Halving the squash will take longer to roast, while chopping will speed up the process.
3. Season the Vegetables: Add the seasonings (black pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
4. Roasting: Roast for about 1 1/2 hours or until the vegetables are golden and soft inside. If you chopped the vegetables smaller, the roasting time can be shorter. For the last 10 minutes, remove the aluminum foil to let the vegetables caramelize.
5. Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth.
6. Cooking the Soup: Pour the blended mixture into a pot on medium heat. Stir in the coconut milk and cook for about 2 minutes to warm through.
7. Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if desired.

How to Serve Roasted Butternut Squash Soup

Serve your Roasted Butternut Squash Soup hot, in bowls. You can pair it with crusty bread or a light salad for a complete meal. Feel free to drizzle more coconut milk on top for extra creaminess and garnish with fresh cilantro for a vibrant finish.

How to Store Roasted Butternut Squash Soup

You can store any leftover soup in an airtight container in the fridge for up to 3-4 days. To freeze, place the soup in freezer-safe containers, and it can be kept for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Tips to Make Roasted Butternut Squash Soup

• Choosing Squash: Pick a firm butternut squash that feels heavy for its size. This usually means it’s fresh and sweet.
• Don’t Skip the Roasting: Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
• Taste as You Go: Adjust the seasoning based on your personal preference for spice and flavors. Don’t be afraid to add more seasonings or coconut milk if needed.

Variation

You can customize this soup by adding different herbs or spices. Consider adding a splash of lime juice for a zesty kick or a few crushed nuts on top for added texture. If you want a richer flavor, add a dash of curry powder or smoked paprika.

FAQs

1. Can I use a different type of squash?
Yes, you can substitute other squash varieties like acorn or pumpkin, but the flavors may vary slightly.

2. Is this soup vegan?
Yes, as long as you use vegetable broth and confirm that your coconut milk is dairy-free, this soup is completely vegan.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made a day or two in advance, and the flavors often improve after sitting in the fridge.

4. How can I make it spicier?
To add heat, include more chili flakes or a fresh jalapeño pepper while blending the soup.