Description
A warm, velvety roasted butternut squash soup blended with garlic, onions, spices, and creamy coconut milk, perfect for chilly evenings.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon curry powder (optional but recommended)
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 cups vegetable or chicken broth
- 1 cup coconut milk (full-fat for creaminess)
- ½ teaspoon paprika
- Optional toppings: toasted pumpkin seeds, coconut cream swirl, chili flakes, herbs
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and curry powder. Spread on a baking sheet and roast for 25–30 minutes until soft and caramelized.
- In a pot, sauté onion in a little olive oil for 3–4 minutes. Add garlic and cook 30 seconds. Add roasted squash, broth, and paprika. Simmer 5 minutes.
- Blend the soup with an immersion blender until smooth. Stir in coconut milk and warm through (don’t boil). Adjust salt and pepper.
- Serve hot with a swirl of coconut cream and crunchy toppings.
Notes
Roasting the squash gives richer flavor than boiling. Use full-fat coconut milk for silkiness. Add a splash more broth if you want a thinner soup. This soup freezes beautifully for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg