Description

A velvety and fragrant soup showcasing the natural sweetness of roasted butternut squash, enriched with creamy coconut milk and warm, aromatic spices. Perfect for cozy evenings or an elegant starter.

Ingredients

1 small to medium-sized butternut squash

7 fl oz (200 ml) coconut milk

1–2 red onions

1–2 bell peppers

1–2 heads of garlic

2 tomatoes (or 1 cup cherry tomatoes)

1½ cups (approximately 350 ml) vegetable broth

1 tsp fresh ginger, grated (optional)

Olive oil, enough to drizzle over vegetables

Fresh cilantro, for garnish

1 tsp black pepper

1 tsp ground cumin

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1 tsp chili flakes (optional, to taste)

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Instructions

Preheat the oven to 390 °F (200 °C).
Peel and chop the butternut squash or halve it for a rustic style (note: halved squash requires longer roasting).
Place the squash, onions, bell peppers, garlic heads, and tomatoes in a baking dish. Drizzle with olive oil and season with black pepper, cumin, paprika, thyme, rosemary, and optional chili flakes. Cover with foil.
Roast for about 1½ hours until all vegetables are tender. Remove foil in the last 10 minutes for light caramelization.
Let vegetables cool slightly. Scoop out the squash flesh if halved. Transfer all roasted ingredients to a blender with vegetable broth and optional ginger. Blend until smooth.
Pour blended soup into a pot over medium heat. Stir in coconut milk and heat for about 2 minutes until warmed through.
Adjust seasoning as needed. Serve garnished with fresh cilantro, a swirl of coconut milk, and optional chili flakes.

Notes

Substitute with kabocha or acorn squash if desired.
Use full-fat canned coconut milk for a richer texture.
Add chickpeas or pumpkin seeds for texture and protein.
To make spicier, include jalapeño or extra chili flakes before blending.
Soup can be roasted ahead and blended before serving.

Prep Time: 10 minutes
Cook Time: 90 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: Global-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg