Description
This Roasted Butternut Squash Soup is a warm and comforting vegan dish that combines the natural sweetness of roasted butternut squash and vegetables with aromatic spices and creamy coconut milk. Perfect for lunch or dinner, it features a blend of roasted red onions, carrots, bell peppers, garlic, and tomatoes, simmered with vegetable broth and a fragrant mix of cumin, paprika, thyme, and rosemary. Garnished with fresh cilantro, this nutritious and flavorful soup offers a rich, velvety texture and a hint of chili heat for a satisfying experience.
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 Cherry Tomatoes
Liquids
- 7 fl oz Coconut Milk
- 1 1/2 cups Vegetable Broth
Seasoning & Garnish
- 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)
- Fresh Cilantro for garnish
- 1 tsp Fresh Ginger (optional, grated)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash, peel and quarter the red onions, peel and chop the carrots, deseed and chop the bell peppers, separate garlic cloves from the heads but keep them unpeeled for roasting, and chop the tomatoes (or if using cherry tomatoes, leave them whole).
- Roast the Vegetables: On a large baking sheet, drizzle olive oil over the butternut squash, onions, carrots, bell peppers, garlic heads, and tomatoes. Toss gently to coat all pieces evenly. Spread them out in a single layer and roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and lightly caramelized.
- Peel Roasted Garlic: Once roasted, allow the vegetables to cool slightly, then squeeze the soft garlic cloves out of their skins into a large soup pot or Dutch oven.
- Sauté Roasted Vegetables: Add the roasted butternut squash, onions, carrots, bell peppers, and tomatoes to the pot with the garlic. Optionally, add freshly grated ginger. Stir to combine with the garlic, allowing the flavors to mingle over medium heat for about 5 minutes.
- Add Broth and Seasonings: Pour in the vegetable broth and coconut milk. Add black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili oil. Stir well to incorporate all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and let simmer for 15-20 minutes to allow the flavors to meld together and the soup to heat through fully.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot if needed and warm gently.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if needed by adding more salt, pepper, or chili oil to preference. Ladle the soup into bowls and garnish with fresh cilantro before serving warm.
Notes
- You can omit the ginger if you prefer a milder flavor.
- If you don’t have chili oil, substitute with a pinch of cayenne pepper or a drizzle of hot sauce.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- For a creamier texture, add an extra splash of coconut milk when blending.
- Feel free to customize the seasoning based on your spice tolerance and preference.
- Use fresh herbs if you have them; they enhance the flavor and aroma.
Keywords: butternut squash, roasted vegetables, vegan soup, coconut milk soup, fall soup, warming soup, healthy soup, vegetable soup