Roasted Butternut Squash Soup with Coconut Milk (Vegan)

Ingredients

• 1 butternut squash (About 1.1 kg; halved lengthwise and seeds removed)
• 1 red onion (Halved)
• 1 red bell pepper
• 2 carrots (Peeled)
• 2 heads garlic (Tops sliced off)
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp chili flakes (Optional)
• 1.5 cups vegetable broth (Use the additional amount to thin the soup as desired)
• 0.75 cup full-fat canned coconut milk (Plus more to drizzle)
• 1 tsp fresh ginger (Grated; optional)
• chili oil or chili crisp (For topping)
• fresh parsley or cilantro (Chopped, for topping)
• sourdough bread (Toasted, for serving)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Score the cut sides of the squash in a deep crosshatch and place the halves cut side up in a large roasting dish. Set one onion half, cut side down, into each squash seed cavity.

2. 2

   Add the bell pepper, carrots, garlic heads cut side up, and cherry tomatoes around the squash. Drizzle everything with the olive oil, then sprinkle over the cumin, smoked paprika, thyme, rosemary, salt, black pepper, and chili flakes if using. Rub the seasoning into the squash flesh.

3. 3

   Roast for 50 to 60 minutes, until a knife slides into the thickest part of the squash without resistance, the garlic is golden and soft, and the tomatoes have burst. If using cubed squash, roast for 30 to 35 minutes. If the garlic is still pale, roast it for 5 to 10 minutes longer on its own.

4. 4

   Let the roasting tray cool for 5 minutes. Scoop the squash flesh out of the skin and discard the skin. Squeeze the garlic cloves from their papers and add them to a blender with the onion, bell pepper, carrots, tomatoes, and all the juices from the roasting dish.

5. 5

   Add 1½ cups of the vegetable broth and the grated ginger, if using. Blend until completely smooth, working in two batches if the blender is small.

6. 6

   Pour the blended soup into a large pot over medium heat. Stir in the coconut milk and warm through for 3 to 4 minutes.

7. 7

   Add more vegetable broth until the soup reaches the desired thickness. Taste and adjust the salt.

8. 8

   Ladle the soup into bowls. Top with a swirl of chili oil, a drizzle of coconut milk, and chopped parsley or cilantro. Serve with toasted sourdough.

Notes

Kabocha squash, honeynut squash, or sweet potato can be substituted for the butternut squash in the same weight. For a curried variation, stir in 1 tablespoon red curry paste with the coconut milk and finish with lime. Cubing the squash makes roasting faster. The soup is freezer-friendly.

Nutrition per serving

• soup
• main
• vegan
• dairy-free
• roasted
• blended
• one-tray
• freezer-friendly