If you’re looking for a warm and comforting soup that’s perfect for fall and winter, look no further than roasted squash soup with coconut milk. This recipe is perfect for those who love the creamy texture of coconut milk and the earthy flavor of roasted squash. Not only is it delicious, but it’s also easy to make and packed with nutrients.
Ingredients:
- 1 medium-sized butternut squash, peeled and cubed
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 1 can of full-fat coconut milk
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions:
- Preheat your oven to 400 degrees F.
- Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.
- Bake the squash for 25-30 minutes, or until it is tender and slightly caramelized.
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes, or until the onion is translucent.
- Add the roasted squash, vegetable broth, coconut milk, cinnamon, ginger, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Use an immersion blender or transfer the mixture to a blender, and blend until it is smooth and creamy.
- Serve hot, garnished with fresh herbs or a dollop of coconut cream.
Nutritional Information:
Serving size: 1 cup
Calories: 168
Fat: 11g
Saturated Fat: 9g
Carbohydrates: 17g
Fiber: 3g
Sugar: 5g
Protein: 2g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Equipment:
- Baking sheet
- Large soup pot
- Immersion blender or regular blender
Serving Suggestions:
This soup pairs well with a fresh salad, a slice of crusty bread, or a side of roasted vegetables. It’s also delicious on its own as a light lunch or dinner.
Variations:
You can customize this recipe by using different types of squash, such as acorn squash or kabocha squash. You can also add other spices, such as cumin or turmeric, for a different flavor profile. To make it heartier, add some cooked quinoa or chickpeas.
Substitutions:
If you don’t have vegetable broth, you can use chicken broth or water instead. If you’re not a fan of coconut milk, you can substitute it with heavy cream or almond milk. For a vegan option, use a plant-based milk like almond milk instead of coconut milk.
Storage:
This soup can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply heat it up on the stovetop or in the microwave until it’s hot.
Tips:
- Make sure to let the soup simmer for at least 20 minutes to allow the flavors to meld together.
- If you’re using a regular blender, let the soup cool slightly before blending to avoid any accidents.
- Garnish the soup with fresh herbs like parsley or cilantro for added flavor and color.
Notes:
This recipe is gluten-free, dairy-free, and vegan-friendly. It’s also a great way to use up any leftover squash you may have on hand.
Frequently Asked Questions:
Can I use canned squash instead of fresh?
While fresh squash is recommended for this recipe, you can use canned squash if you don’t have fresh on hand. Just make sure to drain it well before adding it to the soup.
Can I use low-fat coconut milk instead of full-fat?
You can use low-fat coconut milk, but keep in mind that it may not be as creamy as using full-fat coconut milk.
Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. Just make sure to store it in an airtight container.
Final Thoughts:
Roasted squash soup with coconut milk is a delicious and comforting soup that’s perfect for fall and winter. This recipe is easy to make and packed with nutrients, making it a great choice for a light lunch or dinner. With its creamy texture and earthy flavor, it’s sure to become a new favorite in your household. So give it a try and see for yourself how delicious it can be!