There’s nothing better than a cozy bowl of soup on a chilly day, and this roasted butternut squash soup is one of my go-to favourites. It’s creamy, flavourful, and super easy to make with just a handful of fresh veggies and herbs.
How to make this Butternut Squash Soup
Clean and peel the butternut squash, removing the seeds, and cut it into equal-sized pieces. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Chop the tomatoes, carrots, and shallots into chunks, then toss all the vegetables in olive oil, salt, and pepper, adding fresh herbs on top. Roast the vegetables for 30–40 minutes, or until they are tender. Once roasted, add the vegetables to a blender along with vegetable stock and coconut milk, blending everything together until the mixture is smooth and velvety. Season the soup to your liking, and serve with fried sage leaves, a drizzle of olive oil, and a swirl of coconut milk if desired.
Toppings for this soup
Whenever I buy herbs for a recipe, I like to use them as quickly as possible so not to waste any. Thus, for this recipe, I topped the soup with some fried sage. Simply fry some sage leaves in hot oil and they will this delicious crunchy topping. Alternatively, there are plenty of other toppings you can use. You can add to this soup crispy crunchy pita chips, a grilled cheese sandwich as a side or cut as croutons on top, would be a great addition. You can also top the soup with cheese, beans, or even pasta! To finish of this soup, I like to drizzle some more coconut milk just before serving for added creaminess.
FAQs
How to store the soup?
Store it in the fridge if you are planning to eat it in the following 3 days after making it, or else freeze it. I like to freeze my soups in a ziploc bag by freezing them flat so that it saves me some space in the freezer. This soup can stay in the freezer for not more than 3 months.
Butternut Squash Soup
Ingredients
- 1 kg butternut squash
- 3 medium tomatoes
- 2 large carrots
- 1 head of garlic
- 2 shallots
- fresh thyme
- fresh sage
- 500 ml vegetable stock
- 100 ml coconut milk
- salt and pepper
Instructions
- Clean and peel the butternut squash from the seeds and cut into equal sized pieces.
- Preheat oven to 200°C/400°F. Line a baking sheet with parchment paper. Set aside.
- Chop into chunks the tomatoes, carrots and shallots. Toss all the vegetables in olive oil, salt and pepper. Add the fresh herbs on top.
- Roast for 30-40 minutes until tender.
- Add the roasted vegetables, vegetable stock and coconut milk to a blend. Blend everything, either with an immersion blender or a normal one, until everything is nice, smooth and velvety. Season the soup to your liking.
- Serve with fried sage leaves, a drizzle of olive oil and coconut milk, if you desired.
Nutrition
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