Ingredients
Scale
- 1 small to medium-sized Butternut Squash
- 7 fl oz Coconut Milk
- 1–2 Red Onions
- 2 Carrots
- 1–2 Bell Peppers
- 1–2 heads of Garlic
- 2 Tomatoes or 1 cup of Cherry Tomatoes
- 1 1/2 cups Vegetable Broth
- 1 tsp Fresh Ginger (optional; grated)
- Olive Oil (enough to drizzle over vegetables)
- Fresh Cilantro (for garnish)
- Seasoning:
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Chili Oil
Instructions
- Preheat the oven to 390°F (200°C).
- Prepare the vegetables by either peeling and chopping the butternut squash or cutting it in half for roasting.
- Season the vegetables with pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle with olive oil and toss to coat. Cover the dish with aluminum foil.
- Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. Remove the foil for the last 10 minutes to caramelize slightly.
- Scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add vegetable broth and ginger (if using), then blend until smooth.
- Pour the blended mixture into a pot and heat on medium. Stir in coconut milk and cook for about 2 minutes to warm through.
- Adjust seasonings to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and chili oil if desired.
Notes
- Chopping the vegetables smaller reduces roasting time.
- Halving the squash requires a longer roasting time.
- Adjust spices to your preference.
- Prep Time: 20 mins
- Cook Time: 1 hr 30 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg