It’s getting chilly in New York and I had a beautiful butternut squash at home so I decided to make a roasted butternut squash soup this weekend. I had a pretty hard week and there is nothing more comforting and nourishing than a warm bowl of soup. From all the squashes out there, the butternut squash is probably my favorite one. It’s naturally sweet and just taste amazing. It’s also very nutritious. Butternut squash is a great source of phytonutrients and antioxidants, and contains amino acid tryptophan, which support brain and heart health.
To roast the squash, you can roast the entire squash on a cookie sheet until you can pierce it with a knife, or you can peel it first with a peeler or a knife, then cut it in chunks, and roast the chunks until tender. If you like, you can also scoop out the seeds and roast or toast them to use as garnish.
This soup is naturally sweet and creamy, and I added coconut milk and spices to balance flavors and to make it even more delicious. I used red pepper flakes, and I garnished it with cilantro and toasted pumpkin seeds. This butternut squash soup is easy to make, taste delicious, and is vegan, paleo, gluten and soy-free. Enjoy!xx
- 1 butternut squash, cut in half or peeled and cut into chunks
- 1 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 “ ginger, peeled and chopped
- 3 cups vegetable broth
- 1 cup canned coconut milk
- 1 tsp sea salt
- ¼ tsp red pepper flakes
- Cilantro, to garnish
- Toasted pumpkin seeds, to garnish
- Roast the squash: Preheat the oven to 400F. On a cookie sheet, place the entire squash or cut the squash in half (scoop out the seeds if you like to roast), and put the flesh side up. Roast for about 25-40 minutes (depending if the squash is cut in half of not) or until the squash is tender. Remove skin and seeds, set flesh aside.
- In a large pot, heat olive oil over medium heat. Add onions and sweat for about 2 minutes. Then, add ginger and garlic, stir, and cook until fragrant and onions are translucent.
- Add red pepper flakes and salt, stir, add squash, vegetable broth and coconut milk. Bring to a boil, reduce heat to a simmer, cover, and let cook for about 15-20 minutes.
- Turn off heat, puree soup in batches if necessary or use an immersion blender.
- Garnish soup with cilantro and toasted pumpkin or squash seeds if you like.