Go Back
–+ servings
Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup

Essen Paradies
As the colder months approach, there's nothing more comforting than a bowl of hearty, warm soup. This Butternut Squash Soup is rich in flavor, smooth in texture, and packed with nutrients. By roasting the vegetables first, you enhance their natural sweetness, creating a deep, caramelized flavor that's balanced beautifully with aromatic spices. Paired with a classic grilled cheese, this dish is perfect for cozy evenings or weekend lunches.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Starter
Cuisine American, Comfort Food, Fall/Winter, Vegan
Servings 4 people
Calories 378 kcal

Equipment

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.

Nutrition

Calories: 378kcal
Keyword Butternut Squash Soup, Creamy Soup Recipe, Easy Pumpkin Soup, Fall Soup Recipes, Healthy Butternut Squash Soup, Plant-Based Soup, Roasted Butternut Squash, Spiced Butternut Squash Soup, Vegan Soup, Vegetarian Butternut Squash Soup, Winter Soup Recipes
Tried this recipe?Let us know how it was!