This Spiced Coconut Butternut Squash Soup is a warm, comforting dish that seamlessly blends aromatic spices with creamy coconut milk. Perfect for those chilly evenings when you crave something hearty yet light, this soup is both satisfying and simple to make.
Butternut squash is the star of the show, lending its natural sweetness and creamy texture to the soup. Roasting it enhances the flavor further. Olive oil is used to roast the squash and sauté the aromatics, adding a subtle richness. Onion provides a savory base, while garlic and ginger introduce a spicy warmth. The spices — cumin, coriander, turmeric, and cayenne pepper — create a layered, complex flavor profile. Vegetable broth acts as the soup's body, carrying the flavors throughout. Coconut milk adds creaminess, balancing the spices perfectly. A splash of lime juice brightens the dish, and fresh cilantro provides a fresh finish.
This soup pairs wonderfully with a slice of crusty bread or homemade naan for dipping. For a full meal, serve it alongside a fresh green salad with a light vinaigrette to complement the richness of the soup.
First, preheat your oven to 400°F (200°C) and line a baking sheet with some parchment paper for easy cleanup. Grab your peeled, cubed butternut squash and toss it in a bowl with a tablespoon of olive oil, a good pinch of salt, and a bit of pepper. Spread the squash out on the baking sheet, making sure it's in a single layer, and pop it in the oven. Let it roast for about 25-30 minutes, until it's tender and nicely caramelized.
Meanwhile, in a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and let it sauté until it's translucent, which should take around 5 minutes. Stir in the minced garlic and grated ginger, cooking it all for another 1-2 minutes until the fragrance fills your kitchen — that's how you know it's ready!
Next, it's time to add the spices: cumin, coriander, turmeric, and cayenne pepper. Stir them into the onion mixture and let them toast for about a minute, allowing the flavors to deepen. Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a gentle simmer.
Now, for the blending part. If you have an immersion blender, use it to blend the soup right in the pot until it's smooth. If not, carefully transfer the soup in batches to a countertop blender, then return it to the pot once blended. Stir in the coconut milk and lime juice, and season with more salt and pepper if needed. Let the soup simmer for another 5 minutes to meld the flavors together.
Finally, serve the soup hot, garnished with fresh cilantro. It’s ready to enjoy!
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