Roasted Butternut squash soup

Roasted Butternut squash soup

This roasted butternut squash soup is fall comfort food at its best, plant-based but super creamy, nourishing, and cozy. With just 10 minutes of prep and a handful of basic ingredients, it’s one of our favorite soups to make during the fall and winter months. Perfect for those chilly days when you want something comforting yet wholesome.

Ingredients

  • to medium-sized butternut squash
    1 small
  • coconut milk
    7 fl oz
  • red onions
    1
  • carrots
    2
  • bell peppers
    1
  • garlic
    1 heads
  • tomatoes

    or 1 cup of cherry tomatoes

    2
  • vegetable broth
    1 ½ c
  • fresh ginger

    optional; grated

    1 tsp
  • olive oil

    enough to drizzle over vegetables

  • fresh cilantro

    for garnish

  • black pepper
    1 tsp
  • ground cumin
    1 tsp
  • paprika
    1 tsp
  • dried thyme
    1 tsp
  • dried rosemary
    1 tsp
  • chili oil
    1 tsp

Directions

  1. 1

    Preheat the Oven: Set your oven to 390°F (200°C).

  2. 2

    Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.

  3. 3

    Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.

  4. 4

    Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.

  5. 5

    Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.

  6. 6

    Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.

  7. 7

    Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.

Roasted Butternut squash soup

Roasted Butternut squash soup

157 cal

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About this Recipe

Craving a bowl of warm, nourishing comfort as the days grow shorter? This Roasted Butternut squash soup is your answer, embodying the very essence of fall in a creamy, plant-based delight. It’s the perfect way to bring cozy autumn flavors into your home.

Why This Soup Works

This isn't just any butternut squash soup; it’s a celebration of deep, caramelized flavors thanks to roasting the vegetables. By gently roasting the butternut squash alongside red onions, carrots, bell peppers, garlic, and tomatoes, you unlock a depth of sweetness and umami that simple boiling can't achieve. This technique creates an incredibly rich base, ensuring a super creamy and wholesome result with just 10 minutes of initial prep.

What to Expect

Prepare for a truly inviting culinary experience. You'll savor a luxuriously smooth, velvety soup that's both hearty and wonderfully light. The natural sweetness of the roasted butternut squash and carrots is beautifully balanced by aromatic spices like ground cumin, paprika, dried thyme, and dried rosemary. A hint of chili oil and optional fresh ginger adds a gentle warmth, making each spoonful feel incredibly cozy. This naturally plant-based and nourishing vegetable soup is ideal for anyone seeking a wholesome yet indulgent meal during chilly fall and winter months.

Customization & Variations

Feel free to adjust the spice level to your preference; increase or decrease the chili oil for more or less heat, or add more fresh ginger for a zesty kick. If you don't have fresh cilantro for garnish, a sprinkle of fresh parsley or even chives can work beautifully. This recipe’s robust base also allows for creativity with other root vegetables if you're looking to experiment.

Serving & Context

Serve this creamy roasted butternut squash soup as a delightful appetizer or a light, satisfying main course. It's especially perfect for brisk autumn evenings, holiday gatherings, or simply when you need a bowl of pure, comforting goodness. A garnish of fresh cilantro adds a vibrant touch.

Frequently Asked Questions