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Roasted Butternut Squash Soup

Roasted Butternut squash soup
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Savor the warmth of autumn with this delightful Roasted Butternut Squash Soup. Creamy and rich, it’s the perfect comfort food for chilly days. With a luscious texture provided by coconut milk and a symphony of spices like cumin and paprika, each spoonful brings together the natural sweetness of roasted butternut squash, red onions, and garlic. This nourishing soup is not only easy to prepare in just 10 minutes of prep time but also versatile enough to serve as an appetizer or main dish at any gathering.

Ingredients

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

Instructions

  1. Preheat the oven to 390°F (200°C).
  2. Prepare the butternut squash by peeling and chopping or halving it for roasting.
  3. Season all vegetables with black pepper, cumin, paprika, thyme, rosemary, and chili oil; drizzle with olive oil.
  4. Roast for about 1 ½ hours until golden and soft; remove foil for caramelization in the last 10 minutes.
  5. Blend roasted vegetables with vegetable broth until smooth.
  6. Heat blended soup in a pot over medium heat; stir in coconut milk and cook for an additional 2 minutes.
  7. Adjust seasonings to taste and garnish with fresh cilantro.

Nutrition

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