Roasted Butternut Squash Soup

Creamy and comforting roasted butternut squash soup made with smooth coconut milk and a hint of warming ginger. Ideal as an appetizer or a cozy main dish for any holiday meal.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh ginger, grated

1 onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 can (13.5 oz) coconut milk

1 tablespoon maple syrup

1/2 teaspoon ground nutmeg

Fresh cilantro leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

3. In a large pot, sauté the onion and garlic over medium heat until translucent, about 5 minutes.

4. Add the roasted squash, ginger, vegetable broth, coconut milk, maple syrup, and nutmeg to the pot.

5. Bring to a simmer and cook for 15 minutes.

6. Use an immersion blender to puree the soup until smooth.

7. Adjust seasoning with additional salt and pepper if needed.

8. Serve hot, garnished with fresh cilantro leaves.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat the soup over medium heat on the stove, stirring occasionally until hot.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.