Roasted Butternut Squash Soup
Ingredients
Main ingredients
butternut squash (peeled, cubed)
800 g
red onion (quartered)
150 g
bell peppers (quartered)
200 g
garlic cloves (unpeeled)
4 pcs
fresh ginger (peeled)
15 g
tomatoes (halved)
200 g
coconut milk
400 ml
vegetable broth
500 ml
Seasonings
fresh thyme
2 tsp
fresh rosemary
1 tsp
paprika
1 tsp
ground cumin
1 tsp
black pepper
0.5 tsp
chili oil
1 tbsp
Instructions
Prepare vegetables
Peel, cube the butternut squash, quarter the onion and peppers, halve the tomatoes and prepare garlic and ginger.
Season vegetables
Place vegetables on a baking sheet, drizzle with chili oil, sprinkle with thyme, rosemary, paprika, cumin, salt and black pepper.
Roast vegetables
Roast vegetables in a preheated oven until golden and soft.
Blend the soup
Transfer roasted vegetables to a blender or pot, add vegetable broth and coconut milk, then blend until silky and smooth.
Serve
Ladle soup into bowls, garnish with fresh cilantro and a drizzle of coconut milk.
Original recipe
Storage
Store in an airtight container. Soup thickens when cooled; add a splash of broth when reheating if needed.
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