Creamy Autumn Butternut Squash Soup

Cozy up this fall with a rich, velvety, and flavorful Autumn Butternut Squash Soup! Made with oven-roasted butternut squash, sweet red bell peppers, carrots, and red onion, this soup brings together the perfect balance of natural sweetness, savory roasted flavors, and creamy coconut goodness. Fire-roasted corn adds an extra layer of smoky sweetness, while a drizzle of coconut cream, spicy chili crisp, and fresh parsley creates a beautiful finishing touch. Serve it alongside warm, herb-toasted Italian or sourdough bread for the ultimate comforting autumn meal. Yield: 8–10 servings Oven Temperature: 425°F (220°C) — for roasting vegetables Roasting Time: 35–45 minutes

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 425°F (220°C). Peel and cube the butternut squash, cut the red bell peppers into large pieces, chop the carrots, and quarter the red onion. Arrange all the vegetables evenly on a large baking sheet or roasting pan.

Step 2

Drizzle with olive oil and season generously with salt, black pepper, and red paprika. Toss everything together to coat the vegetables evenly.

Step 3

Place the vegetables in the preheated oven and roast for approximately 35–45 minutes, or until the butternut squash and carrots are fork-tender and the vegetables develop lightly caramelized edges.

Step 4

Remove the roasted vegetables from the oven and carefully transfer them into a blender. Add the entire drained can of fire-roasted corn, 2 cups of vegetable stock, and 1 cup of coconut cream.

Step 5

Blend until all the ingredients are well combined and the soup develops a smooth, creamy consistency. Work in batches if necessary, and allow steam to escape safely when blending hot ingredients.

Step 6

Transfer the blended soup into a large pot over medium-low heat. Using an immersion blender, blend the soup again directly in the pot until it becomes extra smooth, silky, and velvety.

Step 7

Let the soup gently heat through, stirring occasionally. Taste and adjust the salt, black pepper, or paprika as needed. If the soup is too thick, add a little additional vegetable stock until you reach your preferred consistency.

Step 8

While the soup is warming, slice your favorite Italian or sourdough bread. Lightly brush the slices with olive oil and sprinkle with your favorite dried herbs.

Step 9

Preheat a cast-iron skillet over medium heat. Place the bread slices directly onto the hot skillet and toast for approximately 2–3 minutes per side, or until golden brown and crispy on the outside while remaining soft in the center.

Step 10

Ladle the warm butternut squash soup into serving bowls.

Step 11

Finish with a beautiful swirl of the remaining ½ cup of coconut cream, a drizzle of chili crisp, and a generous sprinkle of freshly chopped parsley. For an extra touch of texture and crunch, add pumpkin seeds if desired.

Step 12

Serve immediately alongside warm, crispy cast-iron toasted bread.