# Roasted Butternut Squash Soup

This roasted butternut squash soup is a healthy and comforting vegan meal perfect for soup season.

- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Cut the butternut squash in half and place it on a baking sheet lined with parchment paper.
2. Add half an onion to each half of the butternut squash.
3. Place bell peppers, carrots, garlic, and cherry tomatoes on the baking sheet.
4. Season all vegetables generously.
5. Drizzle with olive oil.
6. Bake the vegetables until tender and lightly charred.
7. Scoop the roasted butternut squash flesh into a blender.
8. Add the roasted onions, bell peppers, carrots, garlic, and tomatoes to the blender.
9. Pour vegetable broth into the blender.
10. Secure the lid on the blender.
11. Blend until smooth.
12. Transfer the blended soup to a pot.
13. Add coconut milk to the soup.
14. Stir until well combined.
15. Ladle the hot soup into a bowl.
16. Drizzle with coconut milk in a circular pattern.
17. Add a swirl of chili oil.
18. Garnish with fresh parsley.
19. Serve with toasted sourdough bread for dipping.

## Equipment

- Baking sheet
- Parchment paper
- Blender
- Pot
- Spatula
- Ladle
- Bowl
- Squeeze bottle
- Spoon

## Tips

- Serve with toasted sourdough bread for dipping.

## Source

- Original video: https://www.facebook.com/share/r/17SWdjp3Hd/
- Recipe page: https://www.cliprecipe.com/recipe/ad7fa57a-a01d-4d01-a06d-b5797678511f
- Extracted: 2025-09-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt