Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe
This Roasted Butternut Squash Soup is a creamy, flavorful, and comforting dish perfect for cooler days. Roasting the butternut squash and other vegetables enhances their natural sweetness and depth of flavor, which is then blended smooth with warm spices, vegetable broth, and creamy coconut milk. The result is a velvety, aromatic soup garnished with fresh cilantro and a hint of chili heat that is both vegan and wholesome.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegan
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
Spices and Herbs
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
- 1 tsp Fresh Ginger (optional; grated)
Other
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
Instructions
- Preheat the Oven: Set your oven to 390°F (200°C) to ensure it’s hot enough for roasting the vegetables to develop a rich, caramelized flavor.
- Prepare the Vegetables: Peel and chop the butternut squash into chunks or cut it in half lengthwise for roasting. Prepare the other vegetables by peeling and chopping the onions, carrots, bell peppers, garlic heads, and tomatoes into manageable pieces.
- Season the Vegetables: Place all the vegetables on a roasting tray. Add black pepper, ground cumin, paprika, dried thyme, dried rosemary, and chili flakes or chili oil. Drizzle generously with olive oil and toss everything until coated evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the tray with aluminum foil to trap moisture for tender roasting.
- Roasting: Roast the vegetables for about 1 1/2 hours, or until they are golden brown and tender inside. If you chopped the vegetables smaller, roasting time can be reduced accordingly. Remove the foil for the last 10 minutes to allow the vegetables to caramelize further for deeper flavor.
- Blending: Once roasted, scoop out the flesh of the butternut squash (if halved). Transfer all roasted vegetables into a blender. Add the vegetable broth and optional grated ginger. Blend until the soup becomes smooth and creamy in texture.
- Cooking the Soup: Pour the blended mixture into a pot and place it over medium heat. Stir in the coconut milk and cook the soup for about 2 minutes, just until heated through and flavors meld.
- Final Touch: Taste the soup and adjust seasonings if needed. Garnish with fresh cilantro leaves, a drizzle of coconut milk, and a pinch of chili flakes or chili oil to add a nice kick and fresh herbal aroma before serving.
Notes
- Roasting vegetables at a higher temperature enhances their sweetness and flavor through caramelization.
- Cutting the butternut squash into chunks reduces roasting time compared to halving it.
- For a spicier version, increase the amount of chili oil or add fresh chili peppers.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it gluten-free and vegan, ensure the vegetable broth you use is free from any animal or gluten ingredients.
- Use fresh ginger to add a subtle zing that complements the sweetness of the squash.
Keywords: butternut squash soup, roasted vegetable soup, vegan soup, creamy soup, fall recipes, healthy soup, coconut milk soup
