Classic Roasted Butternut Squash Soup
A delightful and comforting soup that combines roasted butternut squash with aromatic spices and creamy coconut milk, perfect for chilly evenings.
Servings: 4 servings
Calories: 230kcal
Ingredients
For the Soup
- 1 medium butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 litre vegetable broth
- 250 ml coconut milk
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Fresh herbs (like thyme or parsley) for garnish
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- Toss the diced butternut squash with olive oil, salt, pepper, and cumin. Spread it on a baking sheet and roast for about 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Add the roasted butternut squash to the pot, followed by the vegetable broth and nutmeg.
- Bring to a simmer and cook for another 10 minutes, allowing the flavours to meld together.
- Use an immersion blender to purée the soup until it’s smooth and creamy.
- Stir in the coconut milk and heat through. Adjust seasoning as necessary for the perfect taste.
- Serve hot, garnished with fresh herbs for a touch of colour and flavour.
Notes
For added flavour, consider stirring in toasted pumpkin seeds just before serving. You can substitute coconut milk with any nut milk for a different taste.