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

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★★★★★

4.8 from 91 reviews

This Roasted Butternut Squash Soup is a creamy, flavorful blend of roasted vegetables and warming spices, perfect for a comforting meal. The sweetness of roasted butternut squash combines with aromatic herbs and a smooth coconut milk finish, creating a rich vegan soup that’s both hearty and nourishing.

Ingredients

Scale

Vegetables

  • 1 small to medium-sized butternut squash, peeled and cubed
  • 1–2 red onions, chopped
  • 2 carrots, peeled and chopped
  • 1–2 bell peppers, chopped
  • 1–2 heads of garlic, separated into cloves and peeled
  • 2 tomatoes or 1 cup cherry tomatoes, chopped

Liquids and Dairy Alternatives

  • 7 fl oz coconut milk
  • 1 1/2 cups vegetable broth

Seasonings and Oils

  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp chili oil
  • Olive oil, enough to drizzle over vegetables
  • 1 tsp fresh ginger, grated (optional)

Garnish

  • Fresh cilantro

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables for Roasting: Peel and cube the butternut squash. Chop the red onions, carrots, bell peppers, and tomatoes. Separate and peel the garlic cloves.
  3. Season and Oil the Vegetables: Place all the chopped vegetables and garlic cloves on a large baking sheet. Drizzle generously with olive oil, then sprinkle black pepper, ground cumin, paprika, dried thyme, and dried rosemary evenly over the vegetables. Toss everything gently to ensure even coating.
  4. Roast the Vegetables: Place the baking sheet in the oven and roast for about 35-45 minutes until all vegetables are tender and slightly caramelized, stirring once halfway through to prevent burning.
  5. Blend the Soup: Remove the roasted vegetables from the oven and transfer them to a blender or use an immersion blender right in the pot. Add the roasted vegetables, coconut milk, vegetable broth, and grated fresh ginger if using. Blend until smooth and creamy, adding broth if needed to achieve your preferred consistency.
  6. Heat and Adjust Seasoning: Pour the blended soup into a pot if not done already and warm gently over medium heat for about 5-10 minutes. Stir in chili oil, and adjust salt or spices according to taste.
  7. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro leaves. Serve immediately for the best flavor.

Notes

  • For extra creaminess, you can add a little more coconut milk or a splash of cream when blending.
  • If you prefer a thinner soup, add more vegetable broth until the desired texture is reached.
  • To make the soup spicier, increase the amount of chili oil or add some red pepper flakes while seasoning.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • This soup is naturally vegan and gluten free, making it suitable for many dietary needs.

Keywords: Butternut squash soup, roasted vegetable soup, vegan soup, creamy squash soup, coconut milk soup

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