There’s something magical about the aroma of butternut squash roasting in the oven, especially when it’s chilly outside. Our Spicy Roasted Butternut Squash Soup captures the essence of cozy family gatherings and the spirit of autumn’s harvest. It’s a dish that radiates warmth and creativity, perfect for connecting with loved ones over a hearty, homemade meal. The combination of roasted butternut squash, aromatic spices, and creamy coconut milk offers a tantalizing blend of flavors guaranteed to delight your taste buds and create lasting memories.
Cook Time: Total Time: 1 hour
Servings: 4
Skill Level: Intermediate
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Cayenne pepper, for garnish
- Crusty bread, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the diced butternut squash, chopped onion, and minced garlic on the prepared baking sheet. Drizzle with olive oil, and sprinkle with ground cumin, ground coriander, and cayenne pepper. Toss to coat evenly.
- Roast the butternut squash mixture for 25-30 minutes, or until tender and golden brown.
- Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Ladle the soup into bowls and garnish with a swirl of coconut milk and a sprinkle of cayenne pepper. Serve hot with crusty bread on the side.
Helpful Tips
- If you prefer a milder soup, reduce the amount of cayenne pepper.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- You can substitute heavy cream for coconut milk if you prefer a richer texture.
This Spicy Roasted Butternut Squash Soup pairs beautifully with a robust salad or a simple cheese platter. For beverages, consider a crisp white wine or a warm apple cider for a delightful contrast. We’d love to see your culinary creations; share them using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback means the world to us, so don’t hesitate to leave a comment on our website at Zynahz. Subscribe to our newsletter for more inspiring recipes and follow us on social media to stay connected.
