Roasted Butternut Squash Soup
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.5 out of 5 stars
(32)
Ingredients
4-6 servings
- 1 large butternut squash, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 apple, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Toasted pumpkin seeds, for garnish
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Preparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Toss the butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 3
In a large pot, heat olive oil over medium heat. Add onion, apple, garlic, and ginger. Cook until softened, about 5-7 minutes.
Step 4
Add the roasted butternut squash to the pot along with vegetable broth. Bring to a simmer and cook for 15 minutes.
Step 5
Blend the soup using an immersion blender until smooth and creamy. Stir in coconut milk and adjust seasoning with salt and pepper.
Step 6
Serve hot, garnished with toasted pumpkin seeds.
Step 7
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Chef's notes
For a richer flavor, roast the squash until deeply caramelized.
This soup can be stored in the refrigerator for up to 4 days.
For a spicier kick, add a pinch of cayenne pepper.
