Creamy Roasted Butternut Squash Soup
This creamy roasted butternut squash soup blends caramelized squash with roasted red pepper, onion, and garlic. Coconut milk creates a smooth finish, while smoked paprika and thyme add savory flavor.
Servings: 6 servings
Calories: 238kcal
Ingredients
- 1 medium butternut squash about 2½ lb (1.1 kg), halved lengthwise and seeded
- 1 large red bell pepper cut into 1-inch pieces
- 2 medium red onions cut into wedges
- 1 whole head garlic halved crosswise
- 2 ½ tablespoons olive oil divided
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- 3 to 4 cups low-sodium vegetable broth
- ½ cup full-fat canned coconut milk
- 1 teaspoon fresh lemon juice or apple cider vinegar optional
Optional Toppings
- Toasted pumpkin seeds
- Fresh parsley or thyme
- Coconut milk
- Olive oil or chili oil
- Croutons
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Combine the salt, black pepper, smoked paprika, and thyme in a small bowl.
- Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Sprinkle half of the seasoning mixture over the squash, then place it cut-side down on the prepared baking sheet.
- Roast the squash by itself for 25 minutes.
- Meanwhile, toss the red bell pepper and onion with 1 tablespoon of olive oil. Drizzle the remaining ½ tablespoon of olive oil over the cut side of the garlic.
- After the squash has roasted for 25 minutes, arrange the pepper, onion, and garlic around it in a single layer. Place the garlic cut-side up and sprinkle the remaining seasoning mixture over the vegetables.
- Return the baking sheet to the oven and roast everything for another 20 to 30 minutes. Remove any vegetables that finish early. The squash is ready when a fork slides easily through the thickest part, the pepper and onion have browned edges, and the garlic cloves are completely soft.
- Let the roasted vegetables cool for 5 to 10 minutes. Scoop the squash flesh from the skin and squeeze the roasted garlic cloves from their skins.
- Add the squash, garlic, roasted pepper, onion, tomato paste, and 3 cups of broth to a blender. Blend until completely smooth.
- If using a countertop blender, work in batches and do not fill it more than halfway. Vent the center cap so steam can escape and cover the opening loosely with a folded kitchen towel.
- Transfer the blended soup to a large pot. Stir in the coconut milk and warm over medium-low heat for 3 to 5 minutes, stirring occasionally.
- Add more broth a little at a time until the soup reaches your preferred consistency. Taste and adjust the salt and pepper. Stir in the lemon juice or apple cider vinegar, if using.
- Ladle the soup into bowls and finish with toasted pumpkin seeds, fresh herbs, croutons, or a drizzle of coconut milk.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 489mg | Potassium: 857mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18504IU | Vitamin C: 70mg | Calcium: 126mg | Iron: 2mg | Net Carbs: 27g