Creamy Roasted Butternut Squash Soup with Coconut Milk Recipe
This Roasted Butternut Squash Soup is a creamy, flavorful blend of roasted vegetables and warming spices, enriched with coconut milk for a dairy-free twist. The roasting brings out the natural sweetness of the butternut squash and other veggies, creating a rich and comforting soup perfect for any season.
- 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: Vegetarian
- 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 & Broth
- 7 fl oz Coconut Milk
- 1 1/2 cups Vegetable Broth
Spices & Seasonings
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil (or chili flakes)
Others
- Olive Oil (enough to drizzle over vegetables)
- 1 tsp Fresh Ginger (optional; grated)
- Fresh Cilantro (for garnish)
Instructions
- Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables thoroughly.
- Prepare the Vegetables: Peel and chop the butternut squash or cut it in half for roasting. Prepare the other vegetables by chopping them appropriately; halving the squash will increase roasting time.
- Season the Vegetables: Combine black pepper, cumin, paprika, thyme, rosemary, and chili flakes or oil with the vegetables. Drizzle olive oil over all and toss to coat evenly. For halved squash, drizzle olive oil on the exposed flesh. Cover the tray with aluminum foil.
- Roast the Vegetables: Roast the covered vegetables for about 1 1/2 hours until golden and soft. Remove foil for the last 10 minutes to caramelize vegetables, adjusting time if vegetables are chopped smaller.
- Blend the Soup: Scoop out the roasted squash flesh (if halved) and place all vegetables into a blender. Add vegetable broth and optional grated ginger, then blend until smooth and creamy.
- Cook the Soup: Pour the blended mixture into a pot over medium heat and stir in coconut milk. Heat for about 2 minutes until warmed through, stirring occasionally.
- Final Touch and Serve: Adjust seasoning to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil if desired. Serve hot.
Notes
- You can halve the butternut squash for a more intense roasted flavor, but expect longer roasting times.
- Adjust the level of chili oil or flakes according to your spice preference.
- For a smoother soup, strain after blending if desired.
- This soup is naturally dairy-free and vegan-friendly thanks to coconut milk.
- Use fresh herbs like thyme and rosemary for the best aroma and flavor.
Keywords: Roasted Butternut Squash Soup, Vegan Soup, Dairy-Free Soup, Coconut Milk Soup, Autumn Soup, Healthy Soup, Comfort Food, Roasted Vegetable Soup
