Creamy Butternut Squash Soup

~Roasted soup with coconut milk and spices~

Fall is my favourite season, so does this soup—cozy, warming, and full of vibrant autumn flavors. If it’s raining outside and you desperately need something hot, this one is for you. The aroma of roasted butternut squash and caramelized red peppers filling the kitchen instantly makes you feel at home. It’s the kind of soup that makes you want to curl up with a soft blanket and a good book, savoring each bite slowly.

Ingredients

Butternut Squash: Naturally sweet and creamy when roasted, it’s rich in vitamins A and C, potassium, and fiber, making it perfect for a nourishing soup base.

Red Bell Pepper: Packed with vitamin C and antioxidants, red bell peppers add vibrant color and a subtle sweetness that complements the roasted squash beautifully.

Carrots: High in beta-carotene, fiber, and essential nutrients, carrots bring a gentle sweetness and depth to the soup.

Cherry Tomatoes: Bursting with flavor and lycopene, these little tomatoes provide a fresh, slightly tangy note that balances the richness of the squash and coconut milk.

Onion & Garlic: Aromatic and flavorful, they form the backbone of savory dishes and provide immune-boosting compounds along with essential micronutrients.

Coconut Milk: Adds creaminess and a subtle sweetness, while contributing healthy fats that help absorb fat-soluble vitamins from the vegetables.

Spices (Cumin, Turmeric, Paprika, Thyme): Not only do they enhance the soup with warmth and depth, but many also have anti-inflammatory and antioxidant properties, making this soup nourishing.

Total time: 40 min | Servings: 4 | Difficulty: easy

Recipe

Ingredients

• 1 butternut squash (medium size)
• 2 red bell pepper
• 2 carrots
• 100 g cherry tomatoes
• 1 onion
• 5 garlic cloves
• 1 tbsp olive oil (or avocado oil)
• 3 cups veggie stock (or hot water)
• 1 cupcoconut milk
• 1 tsp cumin
• ½ tsp turmeric
• 1 tsp paprika
• ¼ tsp thyme
• – salt & black pepper

Instructions

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Place diced butternut squash, quartered red bell pepper, cherry tomatoes, unpeeled garlic cloves, quartered onion, and chopped carrots on the baking sheet.
3. Drizzle with olive oil, sprinkle with salt and pepper, thyme and toss to coat.
4. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized.
5. Squeeze the roasted garlic out of its skins and transfer all the roasted vegetables to a blender or a pot.
6. Add veggie stock (about 3 cups) and blend until smooth, adjusting with more stock if needed.
7. Transfer the blended mixture to a pot (if not already there) and stir in coconut milk, cumin, turmeric, paprika, salt, and pepper.
8. Simmer over medium heat for 5-10 minutes, stirring occasionally. Serve it hot.

Serving suggestions

• Drizzle a teaspoon of olive oil or pumpkin seed oil on top for extra richness.
• Add a dollop of unsweetened coconut yogurt  for creaminess and protein.
• Sprinkle toasted pumpkin seeds, sunflower seeds, or crushed nuts for crunch.
• Garnish with fresh parsley, cilantro, or a few microgreens for freshness.
• Serve with a slice of crusty whole-grain bread or sourdough to make it a more filling meal.

Dietary info

Gluten Free | Vegan | Lactose Free