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ROASTED BUTTERNUT SQUASH SOUP centered hero view, clean and uncluttered
Joe Rooney

Roasted Butternut Squash Soup Comforting Easy Recipe

This Roasted Butternut Squash Soup is a Healthy Fall Soup that's both creamy and comforting, perfect for chilly days. Made with simple ingredients and roasted to bring out a rich, nourishing flavor, this Creamy Butternut Squash Soup is a cozy plant-based option that's quick to prepare and delightful to enjoy all season long.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Calories: 157
Ingredients Method Notes

Ingredients
  

  • 1 small to medium-sized Butternut Squash
  • 7 fl oz Coconut Milk
  • 1-2 Red Onions
  • 2 Carrots
  • 1-2 Bell Peppers
  • 1-2 heads of Garlic
  • 2 Tomatoes or 1 cup of Cherry Tomatoes
  • 1 1/2 cups Vegetable Broth
  • 1 tsp Fresh Ginger (optional; grated)
  • Olive Oil (enough to drizzle over vegetables)
  • Fresh Cilantro (for garnish)
  • 1 tsp Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Chili Oil

Method
 

  1. Preheat the Oven to 390°F (200°C).
  2. Prepare the Vegetables by peeling and chopping the butternut squash or halving it for roasting.
  3. Season the Vegetables with black pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover with aluminum foil.
  4. Roast for about 1 1/2 hours or until vegetables are golden and soft. Remove foil for the last 10 minutes to caramelize.
  5. Scoop out squash flesh (if halved) and transfer all vegetables to a blender. Add vegetable broth and ginger, blend until smooth and creamy.
  6. Pour the blended mixture into a large pot on medium heat. Stir in coconut milk and warm for 2 minutes.
  7. Adjust seasonings to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil if desired.

Notes

  • For faster cooking, chop the vegetables smaller before roasting which will reduce roasting time. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.