If you’re looking for a cozy and nourishing soup, look no further than this Roasted Butternut Squash Soup with Coconut Milk. The rich, velvety texture paired with the sweetness of the butternut squash is a delightful combination that warms the soul. Plus, it’s gluten free, making it a perfect dish for those with dietary restrictions.
Imagine sitting down to a bowl of this vibrant soup, knowing that the flavors have been enhanced by the roasting process. The caramelization of the squash adds depth, while the coconut milk lends a creamy finish that’s simply irresistible. It’s the kind of recipe that feels indulgent while still being wholesome.
Whether you’re preparing it for a casual weeknight dinner or a gathering with friends, this soup brings a touch of elegance to any table. Get ready to impress your guests with this comforting dish!
Deliciously Creamy Roasted Butternut Squash Soup Recipe
This Roasted Butternut Squash Soup with Coconut Milk is a delightful blend of flavors, featuring roasted butternut squash, aromatic spices, and the creaminess of coconut milk. The result is a soup that is rich, smooth, and offers a hint of sweetness, making it a satisfying choice for any occasion.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 4 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add Spices: Stir in the ground ginger and cumin, cooking for an additional minute until fragrant.
- Blend the Soup: Add the roasted butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree until smooth, or transfer in batches to a blender.
- Finish with Coconut Milk: Stir in the coconut milk and heat gently without boiling. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired. Enjoy warm!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 36g
