Rich, golden deliciousness is what this Roasted Butternut Squash Soup is. Which is precisely why it became my go-to autumn soup.
Some people may see the hard exterior of a squash or pumpkin and immediately shy away. Sure, they may seem tough on the outside but that healthy, golden interior is easy to get to. You can peel butternut squash, cut it up and then cook/roast it.
However, let’s make this reaaallll simple. Cut that butternut squash in half. Brush it with some olive oil and let the oven do the work for you.
tender, scoopable butternut squash flesh ready to be pureed into soup…if it makes it that far. That flesh is so moist and tender, you can sprinkle a little bit of salt on top and eat it with a spoon. YUM!
Wait…that’s not what this recipe is for though ;D
It’s all about turning that deliciousness above ↑ into this deliciousness below ↓
I mean who wouldn’t want to dig into a delicious lookin’ soup like that?
By all means, fill that bowl up to the brim with this roasted butternut squash soup because it’s loaded with health benefits! Butternut squash is rich in phytonutrients, antioxidants, potassium, B vitamins, fiber, and Vitamin A.
I don’t think you’ll need any more convincing. Make it, take a picture and share it with me on Instagram. I love seeing all of your creations :)
Easy Roasted Butternut Squash Soup
Healthy and simple to make creamy, roasted Butter Squash Soup with coconut milk and curry.
- 1 small head Garlic
- 1 Large Onion
- 1 Butternut Squash
- 2 tsp Olive Oil
- 1 Tbsp Curry Powder
- 2 cups Vegetable Broth
- 2 cups Water
- 14 oz can of Coconut milk
- Salt and Pepper to taste
- Cayenne Pepper optional
- Fresh Parsley optional
Preheat oven to 350F and line a sheet pan with baking paper.
Place entire garlic head wrapped in foil, quartered onions (peeled), and squash brushed with olive oil (halved and seeded) on a sheet pan. Roast in the oven for 40-60min, until squash is tender.
Once cool enough to handle, scoop butternut squash flesh from skin and place in a large stockpot. Remove garlic head from foil, cut off the end and squeeze garlic pulp into the stockpot along with the quartered onions.
Stir in curry powder, vegetable broth, and water. Blend until smooth with an immersion blender. (Can also be done with a food processor or blender)
Bring the soup to a boil over medium-high heat.
Stir in the coconut milk.
Bring the soup to a boil again then reduce heat and simmer for 10min.
Serve the soup with a sprinkle of cayenne pepper, some fresh parsley, and bread. (optional)
1. Garlic and Onions can also just be heated until glassy and translucent in the pot.
2. You can easily play around with how much broth and coconut milk you add to reach desired consistency.
3. Please note that not all vegetable broth is gluten-free.