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As the leaves change color and the air turns crisp, there’s nothing more comforting than a warm bowl of homemade soup. This Creamy Roasted Butternut Squash Soup is the perfect way to embrace the cozy flavors of the season. Made with roasted butternut squash, red onions, garlic, carrots, and cherry tomatoes, it combines natural sweetness with savory spices like cumin, paprika, turmeric, and ginger. A final touch of coconut milk adds a silky, creamy texture, making this soup rich, satisfying, and entirely vegan. Pair it with a classic grilled cheese sandwich for a meal that’s perfect for chilly days and nourishing enough to serve as a hearty lunch or dinner.
Why You’ll Love This Recipe
This recipe is not only comforting but also incredibly healthy. Butternut squash is packed with vitamins A and C, while the coconut milk adds a creamy richness without the heaviness of dairy. Roasting the vegetables enhances their natural sweetness and adds depth to the soup. The spices give it a slightly exotic twist, making this dish feel both familiar and new.
Why Roasting Vegetables Makes a Difference
The key to this soup’s deep, rich flavor lies in roasting the vegetables. Roasting helps caramelize the natural sugars in the squash, onions, and garlic, enhancing their sweetness and adding a layer of complexity. Roasting the cherry tomatoes with the squash and onion not only intensifies their sweetness but also adds a slight acidity that balances the richness of the soup.
Placing the cherry tomatoes in the hollow of the butternut squash halves ensures that they soak up the flavor while roasting. The red onions, garlic, and carrots are roasted alongside, resulting in tender, caramelized vegetables that bring out the best in each ingredient.
The Perfect Blend of Spices
Spices play a crucial role in elevating the soup’s flavor profile. The combination of cumin, paprika, turmeric, ginger, and coriander infuses the soup with warmth and depth. Each spice contributes its unique qualities:
- Cumin adds an earthy, nutty flavor.
- Paprika lends a smoky sweetness.
- Turmeric not only brings a vibrant golden hue but also provides anti-inflammatory benefits.
- Ginger adds a subtle heat and zing.
- Coriander adds a touch of citrusy brightness.
Chili flakes add an optional kick, which can be adjusted depending on your spice tolerance. For those who prefer a milder soup, the chili flakes can be reduced or omitted entirely.
The Creamy Coconut Milk Element
Instead of using traditional dairy, this recipe incorporates coconut milk for a creamy texture. Coconut milk complements the roasted vegetables beautifully, adding a subtle sweetness without overpowering the other flavors. It’s also a great way to keep the dish vegan and suitable for those who are lactose intolerant. If you’re not a fan of coconut milk, you can substitute it with a plant-based alternative like almond or cashew milk, or even a splash of heavy cream for a richer taste.
Grilled Cheese: The Perfect Pairing
Pairing the soup with a crispy grilled cheese sandwich turns it into a complete meal. For the grilled cheese, thick slices of spelt bread are used, which hold up well when fried and provide a nutty, wholesome flavor. Cheddar and gouda cheeses melt together to create a gooey, savory filling, perfectly complementing the smooth, slightly sweet soup.
You can customize your grilled cheese by experimenting with different types of bread and cheese. Sourdough or rye can add a tangy flavor, while mozzarella, gruyere, or even blue cheese can offer different levels of richness and sharpness. Adding a touch of butter before frying ensures the bread turns golden and crisp, providing a satisfying contrast to the creamy soup.
Tips for Perfect Creamy Roasted Butternut Squash Soup
- Peeling the Squash: If you find peeling the butternut squash challenging, roast it with the skin on. After roasting, the skin softens, making it easy to scoop out the flesh.
- Blending for Creaminess: For an ultra-smooth texture, use a high-powered blender or an immersion blender. If you prefer a chunkier soup, blend less or leave some of the roasted vegetables whole.
- Adjusting Thickness: If the soup is too thick, simply add more vegetable broth or water until you reach your desired consistency.
- Spicing It Up: Adjust the spice level by adding more chili flakes for heat or more cumin and paprika for a smoky depth.
- Garnish Ideas: Add a drizzle of olive oil or coconut milk on top before serving. Roasted pumpkin seeds, a handful of fresh herbs like parsley or cilantro, or a sprinkle of chili flakes make excellent toppings.
Serving Suggestions
Serve the creamy butternut squash soup hot, with a slice of grilled cheese on the side. For extra flair, garnish the soup with a drizzle of coconut milk, a sprinkle of chili flakes, or some fresh herbs like parsley or cilantro. The soup’s warm spices combined with the rich, melted cheese make for a satisfying and indulgent meal.
Storage and Reheating
- This soup stores very well and can easily be made in advance. Once the soup has cooled, transfer it to an airtight container. You can keep it in the refrigerator for up to 4-5 days. The flavors tend to deepen over time, making the soup even more delicious the next day.
- To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally. If it has thickened during storage, you can add a little water or vegetable broth to loosen it up. For best results, avoid reheating in the microwave, as this can affect the soup’s creamy texture.
Other Butternut Squash Recipes You’ll Love
Crispy Butternut Squash Fritters with Garlic Dip
Hasselback Butternut Squash with Feta Dip
Creamy Roasted Butternut Squash Soup
Ingredients
- 1 small butternut squash
- 1 red onion
- 1 carrot
- 1 head garlic
- 1 cup cherry tomatoes
- 250 ml Vegetable Broth
- 200 ml coconut milk
- 2 tbsp olive oil
- 1 tsp Italian herbs
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp ground ginger
- 1 tsp turmeric
- ½ tsp ground coriander
- ½ tsp chili flakes adjust to taste
- Salt to taste
Grilled Cheese Sandwich
- 2 slices bread
- Cheese (I used cheddar and gouda)
- 1 tbsp butter for frying
Instructions
- Preheat your oven to 200°C (400°F). Cut the butternut squash in half and scoop out the seeds. Place the cherry tomatoes in the hollow of one half of the squash and the quartered red onion in the hollow of the other half. Cut the carrot into 4 pieces and place them on the baking sheet. Slice off the top of the garlic head to expose the cloves and place it on the sheet.
- Sprinkle salt over all the vegetables, followed by Italian herbs. Drizzle olive oil over the squash, garlic, onions, tomatoes, and carrot to ensure everything is well-coated.
- Roast the vegetables for 50 minutes, or until tender and slightly caramelized
- Once the vegetables are roasted, transfer the squash, cherry tomatoes, onions, and carrots into a blender. Using your hands, squeeze the roasted garlic cloves directly out of their skins into the blender.
- Add the vegetable broth, cumin, paprika, ginger, turmeric, coriander, and chili flakes to the blender. Blend until the mixture is smooth and creamy.
- Pour the blended soup into a saucepan over medium heat. Stir in the coconut milk and gently simmer for 5-7 minutes. Adjust the seasoning as needed and add more broth if a thinner consistency is desired.
- Assemble the Sandwich: Take two slices of bread and layer generous amounts of cheddar and gouda cheese between them.
- Butter and Fry: Spread butter on the outside of each slice. Heat a non-stick pan over medium heat, then place the sandwich in the pan. Fry for 2-3 minutes per side, until golden and crispy, and the cheese is melted.
