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Roasted Butternut Squash Soup with Coconut Milk and Spiced Herbs Recipe

★★★★★

4.6 from 54 reviews
  • Author: Matteo
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Roasted Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for cooler days. Featuring tender roasted butternut squash and a medley of seasoned vegetables blended with coconut milk, it offers a rich and velvety texture with warm spices that bring depth and coziness to each spoonful. Garnished with fresh cilantro and a hint of chili oil, this soup balances sweetness, earthiness, and a gentle kick, making it both nutritious and satisfying.

Ingredients

Scale

Vegetables

  • 1 small to medium-sized Butternut Squash
  • 1–2 Red Onions
  • 2 Carrots
  • 1–2 Bell Peppers
  • 1–2 heads of Garlic
  • 2 Tomatoes (or 1 cup of Cherry Tomatoes)

Liquids

  • 7 fl oz Coconut Milk
  • 1 1/2 cups Vegetable Broth

Seasonings and Oils

  • 1 tsp Fresh Ginger (optional; grated)
  • Olive Oil (enough to drizzle over vegetables)
  • 1 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Chili Oil
  • Fresh Cilantro (for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables.
  2. Prepare the Vegetables: Peel and chop the butternut squash, or cut it in half for roasting. Prepare the other vegetables by chopping the onions, carrots, bell peppers, garlic heads, and tomatoes. Keep in mind that halving the squash will extend roasting time, while chopping smaller pieces will hasten cooking.
  3. Season the Vegetables: Place all the vegetables in a roasting dish. Sprinkle black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes over them. Drizzle olive oil evenly over the vegetables and toss to coat thoroughly. If the squash is halved, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil to retain moisture during roasting.
  4. Roasting: Roast the vegetables in the oven for about 1 1/2 hours or until tender and golden inside. If vegetables are chopped smaller, reduce roasting time accordingly. For the last 10 minutes, remove the aluminum foil to allow caramelization on the vegetables.
  5. Blending: Once roasted, scoop out the flesh of the butternut squash if halved, and transfer all vegetables to a blender. Add the vegetable broth and grated ginger if using. Blend the mixture until smooth and creamy.
  6. Cooking the Soup: Pour the blended vegetable mixture into a pot and heat on medium. Stir in the coconut milk and cook for about 2 minutes, just until warmed through.
  7. Final Touch: Taste the soup and adjust seasonings if needed. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil as desired for added flavor and presentation.

Notes

  • Roasting the squash halved will require a longer cooking time than chopped pieces, but it imparts a deeper roasted flavor.
  • Use fresh ginger for a subtle zesty warmth, but it’s optional.
  • Adjust chili oil and chili flakes to control the spice level.
  • This soup can be made vegan and dairy-free by using coconut milk and vegetable broth.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: International

Keywords: roasted butternut squash soup, creamy squash soup, vegan soup, roasted vegetable soup, healthy fall soup, coconut milk soup

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