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Roasted Butternut Squash Soup Deep, caramelised squash flavour from roasting first, blended silky with coconut milk and a hint of ginger. Naturally vegan.
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Prep 15 min
Cook 50 min
Yield 6 servings
Difficulty Easy Boiled squash makes a pleasant soup. Roasted squash makes a memorable one: the edges caramelise and the flavour concentrates.
Coconut milk adds body without dairy, and a little fresh ginger keeps it bright.
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Why this recipe works Roasting caramelises the squash's natural sugars for a deeper flavour. Roasting the onion and garlic alongside means fewer pots and more flavour. Blending with coconut milk gives a velvety texture with no cream. Key ingredients
Butternut squash Sweet, smooth and low in fibre strands, so it blends silky.
Full-fat coconut milk Light coconut milk works, but the soup will be thinner. Tips for success Cut the squash into even 1-inch pieces so it roasts at the same rate. Season after blending; salt tastes different once the soup is smooth. Questions, answered Can I freeze it? Yes, for up to 3 months. Freeze before adding any toppings.
The recipe
Roasted Butternut Squash Soup Deep, caramelised squash flavour from roasting first, blended silky with coconut milk and a hint of ginger. Naturally vegan.
By The Hearth & Herb Kitchen
Prep 15 min
Cook 50 min
Yield 6 servings
Difficulty Easy Ingredients Equipment As an Amazon Associate we earn from qualifying purchases.
Method 01 Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
02 Toss the squash, onion and garlic with the olive oil and 1 teaspoon of salt, then spread in a single layer.
03 Roast for 40-45 minutes, turning once, until the squash is tender and caramelised at the edges.
04 Squeeze the garlic from its skins into a large pot. Add the roasted vegetables, ginger and stock and simmer for 5 minutes.
05 Blend until completely smooth, then stir in most of the coconut milk and season with the remaining salt.
06 Serve with a swirl of the remaining coconut milk and the pumpkin seeds.
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