Creamy Roasted Butternut Squash and Vegetable Soup
Creamy Roasted Butternut Squash and Vegetable Soup
Ingredients
For the Roasted Vegetables
- 1 butternut squash, medium, halved lengthwise, seeds removed
- 1 red onion, medium, halved, 1/2 nestled into each squash half
- 1 red bell pepper, large, cored and left whole
- 2 garlic, heads, halved horizontally
- 1 pint cherry tomatoes, mixed color
- 3 carrots, medium, peeled and roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon reddish-orange spice blend, such as paprika, chili powder, or a blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Soup Base
- 4 cups vegetable broth
For Finishing and Garnish
- 1/2 cup full-fat coconut cream
- 1 teaspoon red chili oil, for drizzling, as needed
- 2 tablespoons fresh herbs, chopped (e.g., parsley or cilantro), for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the halved butternut squash cut-side up on the prepared baking sheet. Nestle one half of the red onion into the hollow of each squash half.
⏱️ 5 min•🌡️ 400
- 2
Arrange the whole red bell pepper, halved garlic heads, cherry tomatoes, and chopped carrots around the squash on the baking sheet. Drizzle all the vegetables generously with olive oil, then sprinkle evenly with the reddish-orange spice blend, salt, and black pepper.
⏱️ 10 min
- 3
Roast the vegetables for 35 to 45 minutes, or until the butternut squash is very tender when pierced with a fork, and the other vegetables are soft and slightly charred.
⏱️ 45 min•🌡️ 400
- 4
Carefully remove the baking sheet from the oven and let the vegetables cool slightly. Scoop out the soft flesh of the butternut squash. Peel the skin from the roasted bell pepper. Squeeze the soft, sweet roasted garlic cloves from their skins.
⏱️ 10 min
- 5
Transfer all the roasted vegetables (butternut squash, red onion, bell pepper, garlic, cherry tomatoes, and carrots) to a large blender. Pour in the vegetable broth. Blend on high until the mixture is completely smooth and creamy. You may need to do this in batches depending on your blender size.
⏱️ 5 min
- 6
Pour the blended soup into a large pot. Heat over medium heat, stirring occasionally, until the soup is hot. Stir in the full-fat coconut cream until well combined and the soup is uniformly creamy. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 10 min
- 7
Ladle the creamy roasted butternut squash and vegetable soup into bowls. Garnish each serving with a decorative swirl of additional coconut cream, a drizzle of red chili oil, and a sprinkling of fresh chopped herbs. Serve immediately with toasted bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Butternut Squash and Vegetable Soup
Ingredients
For the Roasted Vegetables
- 1 butternut squash, medium, halved lengthwise, seeds removed
- 1 red onion, medium, halved, 1/2 nestled into each squash half
- 1 red bell pepper, large, cored and left whole
- 2 garlic, heads, halved horizontally
- 1 pint cherry tomatoes, mixed color
- 3 carrots, medium, peeled and roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon reddish-orange spice blend, such as paprika, chili powder, or a blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Soup Base
- 4 cups vegetable broth
For Finishing and Garnish
- 1/2 cup full-fat coconut cream
- 1 teaspoon red chili oil, for drizzling, as needed
- 2 tablespoons fresh herbs, chopped (e.g., parsley or cilantro), for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the halved butternut squash cut-side up on the prepared baking sheet. Nestle one half of the red onion into the hollow of each squash half.
⏱️ 5 min•🌡️ 400 - 2
Arrange the whole red bell pepper, halved garlic heads, cherry tomatoes, and chopped carrots around the squash on the baking sheet. Drizzle all the vegetables generously with olive oil, then sprinkle evenly with the reddish-orange spice blend, salt, and black pepper.
⏱️ 10 min - 3
Roast the vegetables for 35 to 45 minutes, or until the butternut squash is very tender when pierced with a fork, and the other vegetables are soft and slightly charred.
⏱️ 45 min•🌡️ 400 - 4
Carefully remove the baking sheet from the oven and let the vegetables cool slightly. Scoop out the soft flesh of the butternut squash. Peel the skin from the roasted bell pepper. Squeeze the soft, sweet roasted garlic cloves from their skins.
⏱️ 10 min - 5
Transfer all the roasted vegetables (butternut squash, red onion, bell pepper, garlic, cherry tomatoes, and carrots) to a large blender. Pour in the vegetable broth. Blend on high until the mixture is completely smooth and creamy. You may need to do this in batches depending on your blender size.
⏱️ 5 min - 6
Pour the blended soup into a large pot. Heat over medium heat, stirring occasionally, until the soup is hot. Stir in the full-fat coconut cream until well combined and the soup is uniformly creamy. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 10 min - 7
Ladle the creamy roasted butternut squash and vegetable soup into bowls. Garnish each serving with a decorative swirl of additional coconut cream, a drizzle of red chili oil, and a sprinkling of fresh chopped herbs. Serve immediately with toasted bread for dipping.
⏱️ 5 min