Description
A healthy and flavorful roasted butternut squash soup made with caramelized vegetables, sun dried tomatoes, and creamy coconut milk. This creamy, dairy-free soup is perfect for a comforting meal, garnished with toasted pepitas and fresh thyme for added texture and flavor.
Ingredients
Scale
Squash and Roasting
- 3 pound butternut squash (cut in half lengthwise, seeds removed)
- 1 tsp olive oil
- Salt and pepper to taste
Soup Base
- 1 tbsp butter or vegan butter
- 4 cloves garlic
- 3 large carrots (diced)
- 1 medium onion (chopped)
- 2 ½-3 cups chicken or vegetable broth (as needed)
- ¼ tsp cinnamon
- 3 slices sun dried tomatoes
- 1/2 cup full-fat coconut milk
Garnish
- Thyme (fresh)
- Toasted pepitas (pumpkin seeds)
Instructions
- Preheat and Roast Squash: Preheat your oven to 425°F. Place the butternut squash halves cut-side up on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Roast for 45-55 minutes until the squash is tender and easily pierced with a fork. Remove and let cool slightly.
- Cook Sun Dried Tomatoes: While the squash roasts, heat a large pot over medium heat. Add chopped sun dried tomatoes and cook briefly to release their flavor, then remove with a slotted spoon and place on a paper towel-lined plate.
- Sauté Vegetables: In the same pot, add butter or vegan butter. Once melted, add chopped onion, garlic cloves, and diced carrots. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Roasted Squash: When cooled enough to handle, scoop the flesh from the butternut squash halves and add it to the pot with the sautéed vegetables.
- Season and Simmer: Add the cinnamon along with salt and pepper to taste. Pour in 2 ½ cups of chicken or vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 10-15 minutes to allow flavors to meld together.
- Blend the Soup: Remove the pot from heat. Stir in the coconut milk and use an immersion blender to puree the soup until smooth. If too thick, add additional broth to reach desired consistency. Alternatively, blend the soup in batches in a regular blender.
- Serve and Garnish: Ladle the hot soup into bowls. Drizzle extra coconut milk on top, add reserved sun dried tomatoes, sprinkle toasted pepitas, and garnish with fresh thyme or a pinch of cayenne pepper for a bit of heat.
Notes
- This soup is Paleo, Gluten-Free, Dairy-Free, and Whole30 compliant.
- Use vegetable broth to keep the recipe vegan.
- If you don’t have an immersion blender, carefully blend the soup in a standard blender in batches.
- Adjust broth quantity for desired soup thickness.
- Garnishes like cayenne pepper or fresh herbs can be customized to personal taste.
Nutrition
- Serving Size: 1 cup
- Calories: 176
- Sugar: 3.6 g
- Sodium: 869 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 12 mg
