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Creamy Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe

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4.4 from 56 reviews

A warm and comforting roasted butternut squash soup, enhanced with a medley of roasted vegetables and fragrant spices. This creamy, dairy-free soup features coconut milk for richness, fresh ginger for a slight zing, and a blend of herbs and spices for depth of flavor. Garnished with fresh cilantro, it’s a perfect cozy meal for chilly days.

Ingredients

Scale

Main Ingredients

  • 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 1/2 cups Vegetable Broth
  • 1 tsp Fresh Ginger, grated (optional)
  • Olive Oil, enough to drizzle over vegetables
  • Fresh Cilantro, for garnish

Seasoning

  • 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 and Prepare Vegetables: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, slice the red onions, chop the carrots, bell peppers, tomatoes, and break apart the garlic heads into cloves.
  2. Roast the Vegetables: Place all the prepared vegetables in a large baking tray. Drizzle generously with olive oil and sprinkle with black pepper, ground cumin, paprika, dried thyme, and dried rosemary. Toss to coat evenly. Roast in the oven for 30-40 minutes, or until the vegetables are tender and caramelized at the edges.
  3. Sauté Ginger (optional): While vegetables roast, grate fresh ginger if using. In a large soup pot on the stovetop, lightly sauté the ginger with a small drizzle of olive oil for 1-2 minutes to release aromatic flavors.
  4. Combine Ingredients: Once roasted, transfer the vegetables from the oven directly into the pot with sautéed ginger. Add the vegetable broth and coconut milk, and stir well to combine. Allow the mixture to warm together on medium heat for about 5 minutes.
  5. Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender to puree, then return to the pot.
  6. Adjust Seasoning and Heat: Taste the soup and add salt as needed. Stir in chili oil for spice and extra flavor. Heat through until steaming hot but not boiling.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve immediately with crusty bread or your choice of side.

Notes

  • You can customize the level of spice by adjusting the amount of chili oil or omitting it.
  • If fresh ginger is unavailable, ground ginger powder can be substituted but use sparingly.
  • The soup thickens upon standing; add a little extra vegetable broth to thin if necessary before reheating.
  • For a smoother texture, double blend or strain the soup after blending.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://amandafood.com/creamy-roasted-butternut-squash-soup-with-coconut-milk-and-spiced-herbs-recipe/