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 in a cross-hatch pattern
- 2 red onions, halved
- 1 red bell pepper, halved
- 2 heads garlic, halved horizontally
- 1 1/2 cups cherry tomatoes, mixed varieties
- 3 carrots, medium, peeled and cut into 1-inch thick sticks
- 1/4 cup olive oil
- 2 tablespoons roasted vegetable seasoning blend, such as paprika, chili powder, and herbs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Soup Base and Garnish
- 4 cups vegetable broth, hot
- 1 can full-fat coconut cream, 13.5 fluid ounces
- chili oil, for garnish, as needed
- 2 tablespoons fresh parsley or cilantro, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the vegetables: Place the halved butternut squash (cut-side up), halved red onions, halved red bell pepper, halved garlic heads, cherry tomatoes, and carrot sticks onto the prepared baking sheet.
⏱️ 15 min
- 3
Drizzle all the vegetables generously with olive oil. Sprinkle evenly with the roasted vegetable seasoning blend, salt, and black pepper. Use your hands to gently toss and coat the vegetables.
⏱️ 5 min
- 4
Roast the vegetables in the preheated oven for 35 to 40 minutes, or until the butternut squash is very tender, the onions are caramelized, and the garlic cloves are golden brown and soft. The tomatoes should be slightly burst and the carrots tender.
⏱️ 40 min•🌡️ 400
- 5
Carefully scoop the flesh from the roasted butternut squash into a large, heat-proof blender. Squeeze the softened garlic cloves from their skins into the blender. Add the roasted red onions, red bell pepper, cherry tomatoes, and carrots to the blender. Pour in the hot vegetable broth.
⏱️ 5 min
- 6
Blend the mixture until it is completely smooth and creamy. You may need to do this in batches depending on the size of your blender. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 5 min
- 7
Pour the smooth soup into a large pot or Dutch oven. Stir in the full-fat coconut cream until well combined. Heat the soup gently over medium-low heat until warmed through, stirring occasionally. Do not boil.
⏱️ 10 min
- 8
Ladle the hot soup into serving bowls. Garnish each serving with a swirl of additional coconut cream (if desired), a drizzle of chili oil, and a sprinkle of fresh chopped parsley or cilantro. Serve immediately with 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 in a cross-hatch pattern
- 2 red onions, halved
- 1 red bell pepper, halved
- 2 heads garlic, halved horizontally
- 1 1/2 cups cherry tomatoes, mixed varieties
- 3 carrots, medium, peeled and cut into 1-inch thick sticks
- 1/4 cup olive oil
- 2 tablespoons roasted vegetable seasoning blend, such as paprika, chili powder, and herbs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Soup Base and Garnish
- 4 cups vegetable broth, hot
- 1 can full-fat coconut cream, 13.5 fluid ounces
- chili oil, for garnish, as needed
- 2 tablespoons fresh parsley or cilantro, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the vegetables: Place the halved butternut squash (cut-side up), halved red onions, halved red bell pepper, halved garlic heads, cherry tomatoes, and carrot sticks onto the prepared baking sheet.
⏱️ 15 min - 3
Drizzle all the vegetables generously with olive oil. Sprinkle evenly with the roasted vegetable seasoning blend, salt, and black pepper. Use your hands to gently toss and coat the vegetables.
⏱️ 5 min - 4
Roast the vegetables in the preheated oven for 35 to 40 minutes, or until the butternut squash is very tender, the onions are caramelized, and the garlic cloves are golden brown and soft. The tomatoes should be slightly burst and the carrots tender.
⏱️ 40 min•🌡️ 400 - 5
Carefully scoop the flesh from the roasted butternut squash into a large, heat-proof blender. Squeeze the softened garlic cloves from their skins into the blender. Add the roasted red onions, red bell pepper, cherry tomatoes, and carrots to the blender. Pour in the hot vegetable broth.
⏱️ 5 min - 6
Blend the mixture until it is completely smooth and creamy. You may need to do this in batches depending on the size of your blender. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 5 min - 7
Pour the smooth soup into a large pot or Dutch oven. Stir in the full-fat coconut cream until well combined. Heat the soup gently over medium-low heat until warmed through, stirring occasionally. Do not boil.
⏱️ 10 min - 8
Ladle the hot soup into serving bowls. Garnish each serving with a swirl of additional coconut cream (if desired), a drizzle of chili oil, and a sprinkle of fresh chopped parsley or cilantro. Serve immediately with crusty bread for dipping.
⏱️ 5 min