Roasted Butternut Squash Soup

Serves 1
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Directions

  1. 1Cut the butternut squash in half and place it on a baking sheet lined with parchment paper.
  2. 2Cut the butternut squash in half and place it on a baking sheet lined with parchment paper.
  3. 3Cut the butternut squash in half and place it on a baking sheet lined with parchment paper.
  4. 4Add half an onion to each half of the butternut squash.
  5. 5Add half an onion to each half of the butternut squash.
  6. 6Add half an onion to each half of the butternut squash.
  7. 7Place bell peppers, carrots, garlic, and cherry tomatoes on the baking sheet.
  8. 8Place bell peppers, carrots, garlic, and cherry tomatoes on the baking sheet.
  9. 9Place bell peppers, carrots, garlic, and cherry tomatoes on the baking sheet.
  10. 10Season all vegetables generously.
  11. 11Season all vegetables generously.
  12. 12Season all vegetables generously.
  13. 13Drizzle with olive oil.
  14. 14Drizzle with olive oil.
  15. 15Drizzle with olive oil.
  16. 16Bake the vegetables until tender and lightly charred.
  17. 17Bake the vegetables until tender and lightly charred.
  18. 18Bake the vegetables until tender and lightly charred.
  19. 19Scoop the roasted butternut squash flesh into a blender.
  20. 20Scoop the roasted butternut squash flesh into a blender.
  21. 21Scoop the roasted butternut squash flesh into a blender.
  22. 22Add the roasted onions, bell peppers, carrots, garlic, and tomatoes to the blender.
  23. 23Add the roasted onions, bell peppers, carrots, garlic, and tomatoes to the blender.
  24. 24Add the roasted onions, bell peppers, carrots, garlic, and tomatoes to the blender.
  25. 25Pour vegetable broth into the blender.
  26. 26Pour vegetable broth into the blender.
  27. 27Pour vegetable broth into the blender.
  28. 28Secure the lid on the blender.
  29. 29Secure the lid on the blender.
  30. 30Secure the lid on the blender.
  31. 31Blend until smooth.
  32. 32Blend until smooth.
  33. 33Blend until smooth.
  34. 34Transfer the blended soup to a pot.
  35. 35Transfer the blended soup to a pot.
  36. 36Transfer the blended soup to a pot.
  37. 37Add coconut milk to the soup.
  38. 38Add coconut milk to the soup.
  39. 39Add coconut milk to the soup.
  40. 40Stir until well combined.
  41. 41Stir until well combined.
  42. 42Stir until well combined.
  43. 43Ladle the hot soup into a bowl.
  44. 44Ladle the hot soup into a bowl.
  45. 45Ladle the hot soup into a bowl.
  46. 46Drizzle with coconut milk in a circular pattern.
  47. 47Drizzle with coconut milk in a circular pattern.
  48. 48Drizzle with coconut milk in a circular pattern.
  49. 49Add a swirl of chili oil.
  50. 50Add a swirl of chili oil.
  51. 51Add a swirl of chili oil.
  52. 52Garnish with fresh parsley.
  53. 53Garnish with fresh parsley.
  54. 54Garnish with fresh parsley.
  55. 55Serve with toasted sourdough bread for dipping.
  56. 56Serve with toasted sourdough bread for dipping.
  57. 57Serve with toasted sourdough bread for dipping.

Ingredients

  • Butternut squash
  • Butternut squash
  • Butternut squash
  • Onion
  • Onion
  • Onion
  • Bell pepper
  • Bell pepper
  • Bell pepper
  • Carrots
  • Carrots
  • Carrots
  • Garlic
  • Garlic
  • Garlic
  • Tomatoes
  • Tomatoes
  • Tomatoes
  • Seasoning
  • Seasoning
  • Seasoning
  • Olive oil
  • Olive oil
  • Olive oil
  • Vegetable broth
  • Vegetable broth
  • Vegetable broth
  • Coconut milk
  • Coconut milk
  • Coconut milk
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley
  • Chili oil
  • Chili oil
  • Chili oil
  • Sourdough bread
  • Sourdough bread
  • Sourdough bread

Equipment

Baking sheetParchment paperBlenderPotSpatulaLadleBowlSqueeze bottleSpoon

Tips

  • Serve with toasted sourdough bread for dipping.