Roasted Butternut Squash Soup (Ready-to-Print Version)
Velvety butternut squash blended with coconut milk and spices for a comforting meal on chilly evenings.
# What You Need:
→ Vegetables
01 -
1 small to medium-sized Butternut Squash
02 -
1-2 Red Onions
03 -
2 Carrots
04 -
1-2 Bell Peppers
05 -
1-2 heads of Garlic
06 -
2 Tomatoes or 1 cup of Cherry Tomatoes
→ Liquid Ingredients
07 -
7 fl oz Coconut Milk
08 -
1 1/2 cups Vegetable Broth
→ Seasonings and Garnish
09 -
1 tsp Black Pepper
10 -
1 tsp Ground Cumin
11 -
1 tsp Paprika
12 -
1 tsp Dried Thyme
13 -
1 tsp Dried Rosemary
14 -
1 tsp Chili Oil
15 -
Olive Oil enough to drizzle over vegetables
16 -
1 tsp Fresh Ginger, grated (optional)
17 -
Fresh Cilantro for garnish
# How to Make It:
01 -
Set your oven to 390°F (200°C).
02 -
Peel and chop the butternut squash or cut it in half for roasting. Adjust chopping size to control cooking time.
03 -
Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili oil) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halved, drizzle oil on the exposed squash flesh. Cover with aluminum foil.
04 -
Roast for 1 1/2 hours or until the vegetables are golden and soft. Remove aluminum foil in the final 10 minutes to allow for caramelization.
05 -
If halved, scoop out the butternut squash flesh. Transfer roasted vegetables to a blender, add vegetable broth and ginger (if using), and blend until smooth and creamy.
06 -
Pour the blended mixture into a pot and place on medium heat. Stir in the coconut milk and cook for 2 minutes until warmed through.
07 -
Adjust seasonings to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil, if desired.
# Extra Details:
01 -
Chop smaller pieces of squash and vegetables for faster roasting times.