Butternut Squash Soup

A creamy and flavorful butternut squash soup with coconut milk and fresh cilantro, seasoned with spices like cumin, paprika, and ginger. Perfect for a cozy meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 390°F

Step 2

Peel and dice the butternut squash, onions, carrots, bell peppers, and garlic.

Step 3

Place diced vegetables on a baking sheet, Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. Cover the dish with aluminum foil.

Step 4

Roasting: Roast for about 1 hours, or until the vegetables are golden and soft inside. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.

Step 5

Transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.

Step 6

Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.

Step 7

Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.

Step 8

Serve hot, garnished with fresh cilantro.