Description
Warm up with a bowl of this cozy and flavorful Roasted Butternut Squash and Chilli Soup. Creamy butternut squash is roasted to perfection, then blended with aromatic spices and coconut milk for a satisfying vegan and gluten-free dish.
Ingredients
Scale
For the roasted squash:
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the soup:
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red chilli, deseeded and finely chopped (or 1/4 teaspoon red pepper flakes)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 4 cups vegetable broth
- 1/2 cup coconut milk (plus extra for drizzling)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the butternut squash: Toss the butternut squash cubes with half the olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25–30 minutes, or until tender and lightly caramelized.
- Prepare the soup base: Heat the remaining olive oil in a large pot. Add onion and cook until soft. Stir in garlic, chilli, cumin, and smoked paprika. Add the roasted squash and vegetable broth. Simmer for 10 minutes.
- Blend the soup: Use an immersion blender or transfer to a blender to puree the soup until smooth. Stir in coconut milk, season with salt and pepper, and warm through.
- Serve: Ladle the soup into bowls, drizzle with coconut milk, and garnish with herbs.
Notes
- Adjust the heat level by using more or less chilli.
- For a richer texture, add more coconut milk or swirl in cream before serving.
- This soup stores well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
