Roasted Butternut Squash Soup with Coconut Milk and Fresh Herbs Recipe
A velvety and flavorful roasted butternut squash soup made with a blend of roasted vegetables, aromatic spices, and creamy coconut milk, perfect for a comforting and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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 & 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)
Garnish
- Fresh Cilantro
- Optional: 1 tsp Fresh Ginger, grated
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Peel and roughly chop the red onions and carrots. Core and chop the bell peppers. Peel the garlic heads, separating the cloves but keeping them whole. Chop the tomatoes or halve the cherry tomatoes.
- Roast Vegetables: Arrange the prepared butternut squash, onions, carrots, bell peppers, garlic cloves, and tomatoes on a baking sheet. Drizzle generously with olive oil and toss to coat evenly. Roast in the oven for 30-40 minutes until the vegetables are tender and caramelized, stirring halfway through for even roasting.
- Blend Soup Base: Once roasted, transfer the vegetables to a large pot or blender. Add the vegetable broth and coconut milk. If using, add the grated fresh ginger. Blend until smooth and creamy. If using a pot, you can use an immersion blender directly in the pot for convenience.
- Season the Soup: Pour the blended soup base back into a pot if not already in one. Heat over medium heat and add black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili oil. Stir well and let simmer for 10-15 minutes to allow flavors to meld.
- Adjust and Serve: Taste and adjust seasoning as desired. Ladle the hot soup into bowls, garnish with fresh cilantro, and serve immediately for a comforting warm meal.
Notes
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For a spicier soup, increase the amount of chili oil or add a pinch of cayenne pepper.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Roasting the vegetables enhances the natural sweetness and depth of flavor in the soup.
- If you prefer a thinner soup, add more vegetable broth to achieve your desired consistency.
Keywords: butternut squash soup, roasted squash soup, creamy vegetable soup, coconut milk soup, healthy autumn soup, vegetarian soup