Cozy Roasted Butternut Squash Soup
This cozy roasted butternut squash soup is made with roasted vegetables and is a comforting fall warm hug in a bowl. This will be your new fall favorite.
Ingredients
- 1 Butternut squash
- 10 oz. coconut milk , light or milk of choice
- 1 red onion, halved
- 2 bell peppers, any color halved, remove seeds
- 3 carrots, halved
- 2 heads garlic slice tops off
- 3 whole tomatoes, halved
- 1-1/2 cups vegetable broth
- 1/4 cup olive oil
- 4 tsp fresh cilantro
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
- 1 tsp dried thyme
- 1 tsp dried parsley
- pinch red pepper flakes
- 4 tsp chili oil
Instructions
- Preheat oven to 400F degrees.
- Cut butternut squash in half and remove seeds.
- In a small bowl, add paprika, black pepper, salt, cumin, thyme, parsley, red pepper flakes and mix well. Set aside
- On a large baking tray, add vegetables and drizzle with olive oil and evenly cover over all vegetables. Sprinkle seasonings over all vegetables. Rub evenly.
- Place baking tray with vegetables in oven for 1 hour.
- Remove from oven and scoop out the butternut squash into a blender. Add the rest of the vegetables to blender. Add the broth and blend until creamy.
- Transfer soup to a stockpot and simmer adding 7 oz. of milk. Mix well.
- Add to bowls, serve with a drizzle of milk and drizzle of chili oil on top. Sprinkle with cilantro. See video below.
Nutrition
Calories: 360kcalCarbohydrates: 35gProtein: 6gFat: 23gFiber: 9g
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