Ingredients
1 large butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, peeled
2 carrots, chopped
4 cups vegetable broth
1 tsp dried thyme (or 2 sprigs fresh thyme)
½ tsp cumin (optional, for warmth)
Salt & black pepper, to taste
½ cup coconut milk or cream (for extra creaminess)
Fresh parsley or cilantro, chopped (for garnish)
Red pepper flakes (optional, for spice)
Instructions
Roast Vegetables – Preheat oven to 400°F (200°C). Spread squash, carrots, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
Blend Soup – Transfer roasted veggies to a large pot. Add vegetable broth, thyme, and cumin. Use an immersion blender (or regular blender in batches) to puree until smooth.
Add Creaminess – Stir in coconut milk or cream. Adjust seasoning with more salt, pepper, or spices as needed.
Serve – Ladle into bowls, swirl with extra coconut milk, and garnish with fresh herbs and a sprinkle of red pepper flakes.
Notes
Roast squash until caramelized for best flavor. Adjust consistency with more or less broth. Add ginger or curry for extra warmth.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg