Creamy Roasted Butternut Squash and Vegetable Soup
Creamy Roasted Butternut Squash and Vegetable Soup
Ingredients
For the Roasted Vegetables
- 1 butternut squash, large, halved lengthwise, seeds removed, flesh scored
- 2 red onions, medium, halved
- 1 red bell pepper, large, halved, seeds removed
- 2 heads garlic, halved horizontally
- 1 1/2 cups cherry tomatoes, mixed varieties
- 3 carrots, medium, peeled and cut into 2-inch chunks
- 3 tablespoons olive oil
- 1 1/2 tablespoons spice blend, e.g., paprika, chili powder, dried thyme, and cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 4 cups vegetable broth, low sodium
- 1/2 cup full-fat coconut cream
For Serving and Garnish
- 4 slices crusty bread, toasted
- 1 tablespoon chili oil, as needed, for drizzling
- 2 tablespoons fresh herbs, chopped (e.g., parsley or cilantro)
- 2 tablespoons full-fat coconut cream, as needed, for swirling
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Arrange the butternut squash halves (cut-side up), red onion halves, red bell pepper halves, garlic heads, cherry tomatoes, and carrot chunks on the prepared baking sheet. Drizzle generously with olive oil, then sprinkle evenly with the spice blend, salt, and black pepper. Use your hands to ensure all vegetables are coated.
⏱️ 15 min
- 3
Roast the vegetables for 40-45 minutes, or until they are tender, caramelized, and slightly charred. The butternut squash should be easily pierced with a fork.
⏱️ 45 min•🌡️ 400
- 4
Carefully remove the baking sheet from the oven and let the vegetables cool slightly for about 10 minutes. Scoop the flesh from the roasted butternut squash. Peel the skin from the roasted red onion and red bell pepper. Squeeze the softened garlic cloves from their skins.
⏱️ 10 min
- 5
Transfer all the roasted vegetables (butternut squash flesh, peeled onion, peeled bell pepper, garlic, tomatoes, and carrots) to a high-speed blender. Add 3 cups of the vegetable broth. Blend until the mixture is completely smooth and creamy. If the soup is too thick, add the remaining 1 cup of vegetable broth gradually until your desired consistency is reached.
⏱️ 5 min
- 6
Pour the blended soup into a large pot or Dutch oven. Stir in the 1/2 cup of full-fat coconut cream. Heat the soup over medium-low heat, stirring occasionally, until it is gently simmering and heated through. Do not boil.
⏱️ 10 min
- 7
Ladle the hot soup into serving bowls. Garnish each bowl with a swirl of coconut cream, a drizzle of chili oil, and a sprinkle of fresh chopped herbs. Serve immediately with toasted crusty 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, large, halved lengthwise, seeds removed, flesh scored
- 2 red onions, medium, halved
- 1 red bell pepper, large, halved, seeds removed
- 2 heads garlic, halved horizontally
- 1 1/2 cups cherry tomatoes, mixed varieties
- 3 carrots, medium, peeled and cut into 2-inch chunks
- 3 tablespoons olive oil
- 1 1/2 tablespoons spice blend, e.g., paprika, chili powder, dried thyme, and cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 4 cups vegetable broth, low sodium
- 1/2 cup full-fat coconut cream
For Serving and Garnish
- 4 slices crusty bread, toasted
- 1 tablespoon chili oil, as needed, for drizzling
- 2 tablespoons fresh herbs, chopped (e.g., parsley or cilantro)
- 2 tablespoons full-fat coconut cream, as needed, for swirling
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Arrange the butternut squash halves (cut-side up), red onion halves, red bell pepper halves, garlic heads, cherry tomatoes, and carrot chunks on the prepared baking sheet. Drizzle generously with olive oil, then sprinkle evenly with the spice blend, salt, and black pepper. Use your hands to ensure all vegetables are coated.
⏱️ 15 min - 3
Roast the vegetables for 40-45 minutes, or until they are tender, caramelized, and slightly charred. The butternut squash should be easily pierced with a fork.
⏱️ 45 min•🌡️ 400 - 4
Carefully remove the baking sheet from the oven and let the vegetables cool slightly for about 10 minutes. Scoop the flesh from the roasted butternut squash. Peel the skin from the roasted red onion and red bell pepper. Squeeze the softened garlic cloves from their skins.
⏱️ 10 min - 5
Transfer all the roasted vegetables (butternut squash flesh, peeled onion, peeled bell pepper, garlic, tomatoes, and carrots) to a high-speed blender. Add 3 cups of the vegetable broth. Blend until the mixture is completely smooth and creamy. If the soup is too thick, add the remaining 1 cup of vegetable broth gradually until your desired consistency is reached.
⏱️ 5 min - 6
Pour the blended soup into a large pot or Dutch oven. Stir in the 1/2 cup of full-fat coconut cream. Heat the soup over medium-low heat, stirring occasionally, until it is gently simmering and heated through. Do not boil.
⏱️ 10 min - 7
Ladle the hot soup into serving bowls. Garnish each bowl with a swirl of coconut cream, a drizzle of chili oil, and a sprinkle of fresh chopped herbs. Serve immediately with toasted crusty bread for dipping.
⏱️ 5 min