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Roasted Butternut Squash Soup

A creamy and rich soup made with roasted butternut squash and coconut milk, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 each butternut squash, peeled and diced Ensure it's diced into even pieces for even roasting.
  • 1 each onion, chopped
  • 3 cloves garlic, minced
  • 1 can coconut milk
  • to taste salt and pepper
  • as needed tablespoon olive oil for roasting
  • optional as needed vegetable broth For adjusting consistency.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced butternut squash, chopped onion, and minced garlic in olive oil, salt, and pepper on a baking sheet.
Cooking
  1. Roast in the oven for about 25-30 minutes until tender and caramelized.
  2. Transfer the roasted vegetables to a blender, add the coconut milk, and blend until smooth.
  3. If the soup is too thick, add vegetable broth gradually to reach your desired consistency.
  4. Taste and adjust seasoning if necessary.
  5. Serve warm, enjoying the rich flavors.

Notes

This soup can be paired with crusty bread or a fresh salad for a complete meal. Garnish with fresh herbs or roasted pumpkin seeds for added texture.