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Creamy Roasted Butternut Squash Soup

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A velvety smooth roasted butternut squash soup swirled with coconut cream and topped with toasted pumpkin seeds and croutons. This cozy, nutrient-rich bowl is perfect for chilly days and pairs beautifully with rustic bread.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 large carrot, chopped
  • 1 teaspoon fresh thyme (or 1/2 tsp dried)
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 3 cups vegetable broth
  • 1/2 cup canned coconut milk (plus extra for garnish)
  • Pumpkin seeds, for topping
  • Croutons, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and tender.
  2. In a large pot, heat remaining olive oil over medium heat. Sauté onion, garlic, and carrot for 5–7 minutes until soft.
  3. Add roasted squash, thyme, cinnamon, and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Remove from heat and blend until smooth using an immersion blender or in batches in a high-speed blender.
  5. Stir in coconut milk and adjust seasoning to taste.
  6. Serve hot, drizzled with extra coconut milk, and topped with pumpkin seeds and optional croutons.

Notes

  • For extra flavor, add a pinch of nutmeg or cayenne pepper.
  • Use a high-speed blender for an ultra-smooth texture.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for 1 month.

Nutrition

Keywords: butternut squash soup, roasted squash soup, vegan soup, creamy fall soup, coconut milk soup

Find it online: https://epicrecipebox.com/creamy-roasted-butternut-squash-soup/