Our roasted butternut squash soup recipe is perfect for a chilly day this fall or winter.
Prep Time: 10 Min
– Butternut squash – Carrots – Yellow onions – Garlic – Oil – Coconut milk – Chicken broth – Kosher salt – Ground black pepper – Roasted pumpkin seeds
cook Time: 20 mins
Ingredients
Preheat your oven to 400°F. Toss chopped butternut squash, chopped carrots, chopped onion, and peeled garlic cloves with some oil in a roasting pan.
Roast for about 45 minutes until they’re nice and soft. Then, transfer everything to a big pot, add some coconut milk and chicken broth (or veggie broth), and let it boil on medium-high heat for about 5 minutes.
Use an immersion blender (or a regular blender in batches) to puree the soup until it’s smooth. Be careful so that the hot liquids don’t splash everywhere.
Season with salt and pepper, pour it into bowls, and garnish with roasted pumpkin seeds and a swirl of creamy coconut milk. Enjoy!
Perfect for barbecues, picnics, family reunion, or holiday gatherings!