Roasted Butternut Squash Soup

Serves 1
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Directions

  1. 1Place butternut squash halves on a baking sheet.
  2. 2Add sliced red onions to the butternut squash halves.
  3. 3Add bell pepper, garlic, and cherry tomatoes to the baking sheet.
  4. 4Sprinkle seasoning over all the vegetables on the baking sheet.
  5. 5Drizzle olive oil over the seasoned vegetables.
  6. 6Place the baking sheet with vegetables into the oven to roast until golden and soft.
  7. 7Remove the roasted butternut squash and red onions from their skins and place into a blender.
  8. 8Add the roasted bell pepper, garlic, and tomatoes to the blender.
  9. 9Add vegetable broth to the blender.
  10. 10Cover the blender.
  11. 11Blend all ingredients until smooth.
  12. 12Pour the blended soup into a pan.
  13. 13Add coconut cream to the soup in the pan.
  14. 14Stir the coconut cream into the soup until well combined.
  15. 15Serve the soup in a bowl.
  16. 16Drizzle coconut milk over the soup in a decorative swirl.
  17. 17Add a drizzle of chili oil on top of the soup.
  18. 18Garnish with fresh cilantro.
  19. 19Serve with grilled cheese.

Ingredients

  • Butternut squash
  • Red onion
  • Bell peppers
  • Garlic
  • Ginger
  • Tomatoes or cherry tomatoes
  • Coconut milk
  • Vegetable broth
  • Thyme
  • Rosemary
  • Paprika
  • Cumin
  • Black pepper
  • Chili oil
  • Seasoning
  • Olive oil
  • Coconut cream
  • Fresh cilantro

Equipment

Baking sheetBlenderPanPlate

Tips

  • Roast everything until golden and soft, blend with broth and coconut milk for a silky, cozy soup.
  • Garnish with fresh cilantro and a drizzle of coconut milk for pure comfort in a bowl.