Roasted Butternut Squash Soup
Warm up your chilly days with this creamy Roasted Butternut Squash Soup, a delightful comfort food that’s both nourishing and satisfying. The rich flavors of roasted butternut squash blend beautifully with coconut milk, creating a velvety texture that is perfect for any occasion. Packed with vitamins and minerals, this soup is not only delicious but also a wholesome addition to your meal rotation. Whether you’re preparing it for a busy weeknight dinner or a cozy family gathering, this recipe is easy to follow and sure to impress. Plus, the versatility of the soup allows you to customize it with different vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
- Butternut squash
- Coconut milk
- Red onions
- Carrots
- Bell peppers
- Garlic
- Vegetable broth
- Fresh ginger (optional)
- Olive oil
- Black pepper
- Cumin
- Paprika
- Thyme
- Rosemary
- Chili oil
Instructions
- Preheat the oven to 390°F (200°C).
- Prepare the butternut squash by peeling and chopping it into smaller pieces or cutting in half.
- Toss the prepared vegetables with olive oil and spices in a bowl until well coated.
- Roast the vegetables in the oven for about 1 to 1.5 hours until golden brown and soft.
- Blend the roasted vegetables with vegetable broth until smooth.
- Heat the blended mixture in a pot, stirring in coconut milk for richness.
- Adjust seasoning if necessary, then serve hot garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/roasted-butternut-squash-soup/