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–+ servings

Creamy Roasted Butternut Squash Soup

Jayanthy Asokan
This creamy and warm bowl of soup is a great go-to fall recipe. Butternut squash is a starchy harvest season vegetable that makes an excellent comfort slurp during cold fall and winter evenings. It is a vegan-friendly soup.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Roasting Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 6 people
Calories 196 kcal

Equipment

Mixing bowl
Spatula
Microwave Convection Oven
Blender/Food processor

Ingredients
  

  • 1 butternut squash ( medium sized )
  • 1 yellow onion ( big )
  • 1 carrot
  • 1 whole garlic
  • 32 oz vegetable broth ( 950 ml )
  • ½ can coconut milk ( 13.5 oz can )
  • 2 teaspoon freshly chopped ginger
  • 2 teaspoon olive oil (extra virgin )
  • 3 tablespoon pumpkin seeds
  • basil leaves ( for garnish )
  • 2 tablespoon pepper powder ( for sprinkling on squash and for seasoning )
  • ¾ teaspoon salt ( to taste )

Instructions
 

  • Get ready with all the ingredients to make this simple soup.
  • Preheat the oven to 400*F. Cut the squash in half and scoop out the seeds. Place the squash on a greased baking tray and brush some olive oil and sprinkle pepper powder on the squash. Roast them for 30 minutes.
  • After 30 minutes, throw in carrots, onions, and garlic wrapped in aluminium foil. Foiling garlic helps to avoid burning it. Roast again for 20 minutes until the squash is mushy. Remove from oven and cool for a few minutes. Handling hot squash will be difficult.
  • Now scoop the mushy squash pulp thoroughly.
  • To the pulp, add roasted carrot, onion, and garlic.
  • Blend them in a blender or food processor until you get a smooth creamy, pulpy consistency.
  • Add a teaspoon of oil on low-medium heat in a bowl. To it, pour in the butternut squash puree and stir well.
  • Add in vegetable broth to thin the butternut squash puree.
  • Add finely chopped ginger to the creamy soup. The flavour of ginger in every bite of it is heaven.
  • Finally, add coconut milk to add an extra taste.
  • Before serving, garnish with pumpkin seeds, basil leaves, and some chili oil (optional). Creamy roasted butternut squash soup is ready to slurp. I baked freshly homemade dinner rolls that were perfect for a cosy winter evening with this creamy, aromatic soup.

Notes

Make sure you roast the butternut squash to perfection till it’s soft.
Roasting time varies according to the size of the squash.
You can swap bone broth for vegetable broth.
Also, garnish with fresh cream or any milk in place of coconut milk.

Nutrition

Serving: 6peopleCalories: 196kcalCarbohydrates: 24.2gProtein: 4.8gFat: 11.1gSaturated Fat: 6.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.1gTrans Fat: 0.003gSodium: 312.2mgPotassium: 684.3mgFiber: 4.7gSugar: 6.9gVitamin A: 15680.8IUVitamin C: 31.3mgCalcium: 86mgIron: 2.7mg
Keyword butternut squash soup, soup, butternut squash soup with coconut milk,, vegan, vegetarian
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