Roasted Butternut Squash Soup
Indulge in the warmth and comfort of this creamy Roasted Butternut Squash Soup, perfect for chilly evenings or festive gatherings. This delightful dish harmonizes the natural sweetness of butternut squash with savory vegetables and aromatic spices, resulting in a rich, velvety soup that nourishes both body and soul. Easy to prepare with minimal ingredients, this recipe is suitable for everyone from novice cooks to seasoned chefs. Enjoy it as a starter or main course, paired with crusty bread or a fresh salad. Packed with vitamins and low in calories, this soup is a guilt-free choice for your fall and winter dining.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 small to medium-sized butternut squash
- 7 fl oz coconut milk
- 1–2 red onions
- 1–2 bell peppers
- 1–2 heads of garlic
- 2 tomatoes (or 1 cup of 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 flakes (optional, to taste)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 390°F (200°C).
- Prepare the butternut squash by cutting it in half or peeling and chopping it.
- Season the vegetables (butternut squash, onions, bell peppers, garlic) with olive oil and spices.
- Roast in the oven for about 1½ hours until golden and tender.
- Blend roasted vegetables with vegetable broth until smooth.
- Heat blended mixture in a pot over medium heat and stir in coconut milk for creaminess.
- Adjust seasonings as needed and garnish with fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lilytaste.com/roasted-butternut-squash-soup/