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 peeling and chopping the butternut squash or simply 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 evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
- Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. For the last 10 minutes, remove the foil to allow caramelization.
- 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 2 minutes.
- Adjust seasonings to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and chili oil if desired.
Notes
- Chopping vegetables smaller reduces roasting time.
- Halving the squash requires a longer roasting time.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg