Description
A deliciously creamy soup made from roasted butternut squash and vegetables, perfect for warming up on a cold day.
Ingredients
Scale
- 1 butternut squash (4 cups diced)
- 3 large carrots
- ½ a large apple
- ½ a medium yellow onion (or 1 small yellow onion)
- 1 bulb garlic
- 1 inch ginger root (or ⅓ tsp ginger powder)
- 1 Tbsp fresh thyme, leaves removed from stems (or ⅓ tsp dried thyme)
- 2 Tbsp extra-virgin olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- 3–4 cups low sodium vegetable broth
- ½ cup unsweetened coconut milk (or milk of choice)
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray. Peel the butternut squash, cut it in half, and scoop out the squash seeds. Then dice the squash flesh into 1 inch sized pieces. Roughly chop the apple, carrots, and onion. Remove the thyme leaves from the stem. Cut the top end off of a whole bulb of garlic and peel the fresh ginger root.
- Place the butternut squash, carrots, apple, onion, bulb of garlic, and ginger on the prepared baking sheet and coat them in olive oil, cinnamon, the fresh thyme, and salt and pepper. Bake in the preheated oven for 30-40 minutes. Oven times will vary. The squash is done when it’s easily pierced with a fork.
- When the vegetables are done roasting, remove them from the oven and add everything to a blender except the garlic.
- To add the garlic cloves, carefully squeeze them out of the skin being careful not to get the skins in the blender. Then add 3 cups of the vegetable broth and the coconut milk. Blend everything until smooth using a spatula to push down the sides as needed.
- To heat the soup, pour it into a large stockpot and heat on medium heat until it starts to bubble. Then lower to medium-low or low heat for another minute or two. If it’s too thick, add 1 more cup of vegetable broth or a little water.
- Hint: if you don’t have a high-speed blender, you can add the soup ingredients including the roasted vegetables, broth, and coconut milk to a large pot and use an immersion blender to blend it.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Add more or less broth to adjust the consistency of your soup.
- For added flavor, try garnishing with toasted pumpkin seeds or a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg