Roasted Butternut Squash Soup
A velvety and flavorful soup made from roasted butternut squash, enhanced with ginger, garlic, and a touch of coconut milk for creaminess.
This roasted butternut squash soup is a comforting vegetarian dish perfect for fall. Roasted squash provides natural sweetness and depth, while garlic, ginger, and a hint of coconut milk create a smooth, aromatic broth.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 3 cloves
- Butternut Squash - 1000 g
- Ginger - 1 tbsp
- Onion - 1 pc
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Nutmeg - 0.25 tsp
- Olive Oil - 30 ml
- Coconut Milk - 100 ml
- Vinegar - 15 ml
Directions
Step 1
Preheat the oven to 200°C (400°F). Toss 1000 g of peeled and cubed butternut squash with 30 ml olive oil, 1 tsp salt, and 0.5 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 2
In a large pot, heat a little olive oil and sauté 1 chopped onion until soft. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 2 minutes.
Step 3
Add the roasted squash and 800 ml vegetable broth, then stir in 0.25 tsp ground nutmeg. Bring to a simmer and cook for 10 minutes.
Step 4
Blend the soup with an immersion blender until smooth.
Step 5
Stir in 100 ml coconut milk and 15 ml apple cider vinegar. Adjust seasoning if needed.
Step 6
Serve hot, garnished with fresh herbs if desired.
Cook's Notes
For extra flavor, drizzle a little extra virgin olive oil before serving.