Creamy Roasted Butternut Squash and Vegetable Soup
Creamy Roasted Butternut Squash and Vegetable Soup
Ingredients
For Roasting Vegetables
- 1 butternut squash, large, split lengthwise, seeds removed, flesh scored
- 1 red onion, medium, cut in half
- 1 red bell pepper, large, halved, seeds removed
- 2 garlic, heads, cut horizontally
- 1 1/2 cups cherry tomatoes, mixed colors
- 2 carrots, medium, peeled and cut into large pieces
- 1/4 cup olive oil, for drizzling
- 2 tablespoons orange-red spice blend, such as paprika, chili powder, or a blend
- 1 tablespoon dried herbs, such as Italian seasoning or mixed herbs
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
For the Soup Base
- 4 cups vegetable broth, warm
- 1/2 cup coconut cream, full-fat
For Garnish and Serving
- 1 tablespoon chili oil, for garnish, as needed
- 1/4 cup fresh parsley, chopped, for garnish
- 2 slices crusty bread, toasted, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Arrange the butternut squash (cut-side up), red onion halves, red bell pepper halves, garlic heads (cut-side up), cherry tomatoes, and carrot pieces on the prepared baking sheet. Drizzle generously with olive oil. Sprinkle evenly with the orange-red spice blend, dried herbs, salt, and black pepper.
⏱️ 10 min
- 3
Roast the vegetables for 35 to 40 minutes, or until they are tender, caramelized, and slightly charred. The butternut squash should be easily pierced with a fork.
⏱️ 40 min•🌡️ 400
- 4
Carefully remove the baking sheet from the oven. Allow the vegetables to cool slightly for about 5 minutes. Scoop the flesh from the roasted butternut squash into a high-speed blender. Squeeze the softened garlic cloves from their skins into the blender. Add the roasted red onion, red bell pepper, cherry tomatoes, and carrots to the blender. (You may remove the skin from the bell pepper if desired, but it's not necessary).
⏱️ 5 min
- 5
Pour the warm vegetable broth over the roasted vegetables in the blender. Secure the lid and blend until the soup is completely smooth and creamy. If needed, blend in batches to avoid overfilling.
⏱️ 5 min
- 6
Transfer the smooth soup to a large saucepan or Dutch oven. Stir in the coconut cream. Heat the soup over medium-low heat, stirring occasionally, until it is warmed through. Do not boil.
⏱️ 10 min
- 7
Ladle the hot soup into serving bowls. Garnish each serving with a swirl of coconut cream (if desired), a drizzle of chili oil, and a sprinkle of fresh chopped parsley. Serve immediately with toasted crusty bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Butternut Squash and Vegetable Soup
Ingredients
For Roasting Vegetables
- 1 butternut squash, large, split lengthwise, seeds removed, flesh scored
- 1 red onion, medium, cut in half
- 1 red bell pepper, large, halved, seeds removed
- 2 garlic, heads, cut horizontally
- 1 1/2 cups cherry tomatoes, mixed colors
- 2 carrots, medium, peeled and cut into large pieces
- 1/4 cup olive oil, for drizzling
- 2 tablespoons orange-red spice blend, such as paprika, chili powder, or a blend
- 1 tablespoon dried herbs, such as Italian seasoning or mixed herbs
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
For the Soup Base
- 4 cups vegetable broth, warm
- 1/2 cup coconut cream, full-fat
For Garnish and Serving
- 1 tablespoon chili oil, for garnish, as needed
- 1/4 cup fresh parsley, chopped, for garnish
- 2 slices crusty bread, toasted, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Arrange the butternut squash (cut-side up), red onion halves, red bell pepper halves, garlic heads (cut-side up), cherry tomatoes, and carrot pieces on the prepared baking sheet. Drizzle generously with olive oil. Sprinkle evenly with the orange-red spice blend, dried herbs, salt, and black pepper.
⏱️ 10 min - 3
Roast the vegetables for 35 to 40 minutes, or until they are tender, caramelized, and slightly charred. The butternut squash should be easily pierced with a fork.
⏱️ 40 min•🌡️ 400 - 4
Carefully remove the baking sheet from the oven. Allow the vegetables to cool slightly for about 5 minutes. Scoop the flesh from the roasted butternut squash into a high-speed blender. Squeeze the softened garlic cloves from their skins into the blender. Add the roasted red onion, red bell pepper, cherry tomatoes, and carrots to the blender. (You may remove the skin from the bell pepper if desired, but it's not necessary).
⏱️ 5 min - 5
Pour the warm vegetable broth over the roasted vegetables in the blender. Secure the lid and blend until the soup is completely smooth and creamy. If needed, blend in batches to avoid overfilling.
⏱️ 5 min - 6
Transfer the smooth soup to a large saucepan or Dutch oven. Stir in the coconut cream. Heat the soup over medium-low heat, stirring occasionally, until it is warmed through. Do not boil.
⏱️ 10 min - 7
Ladle the hot soup into serving bowls. Garnish each serving with a swirl of coconut cream (if desired), a drizzle of chili oil, and a sprinkle of fresh chopped parsley. Serve immediately with toasted crusty bread for dipping.
⏱️ 2 min