Coconut Milk Roasted Butternut Squash Soup Recipe
This coconut milk roasted butternut squash soup blends roasted squash with coconut milk, offering a creamy, velvety texture and flavor.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 can 14 oz coconut milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon maple syrup optional
Instructions
- Roast the Squash: Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté the Aromatics: Heat oil in a large pot. Add onion and garlic. Sauté for 5-7 minutes, until softened.
- Spice it Up: Stir in cinnamon and nutmeg. Cook for 1 minute until fragrant.
- Add Liquids: Pour in vegetable broth and coconut milk. Bring to a simmer.
- Add Roasted Squash: Add the roasted squash to the pot. Simmer for 10 minutes.
- Blend the Soup: Use an immersion blender or regular blender to puree until smooth.
- Finish and Serve: Adjust seasoning with salt, pepper, and maple syrup (optional). Serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 20%
- Iron: 8%
- Calcium: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- For extra richness, top with a swirl of coconut cream.
- Add roasted seeds or croutons for a crunch contrast.
- A dash of cayenne pepper could give it some heat.