Roasted Butternut Squash Soup Recipe

This Roasted Butternut Squash Soup recipe is made with the delicate flavours of coconut, miso, and lime. Silky smooth, this vegan soup recipe is comforting, nourishing, and complex.

Course Soup

Cuisine American

Keyword Roasted Butternut Squash Soup

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 266kcal

Author Katie Trant

Equipment

Blender

Ingredients

1 medium butternut squash about 1kg / 2lbs, halved and seeds removed
2 teaspoons olive oil
salt and pepper
1 Tablespoon coconut oil
1 large onion diced
4 cloves garlic minced
1 - 2 Tablespoon freshly grated ginger
½ cup finely chopped cilantro leaves and stems
1 teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
3 cups vegetable broth
14 ounce coconut milk light or full-fat
1 medium lime juiced
2 Tablespoon white miso
salt and pepper
toasted sesame oil for garnish
cilantro leaves for garnish

US Customary - Metric

Instructions

Preheat your oven to 200°C / 400°F.
Slice the squash in half and remove the seeds.
1 medium butternut squash
Rub with the squash halves with a bit of olive oil and season with salt and pepper. Place cut-side up in a baking dish.
2 teaspoons olive oil, salt and pepper
Place in the oven and roast the squash for about 30 minutes, until the squash is tender and beginning to turn golden brown.
While the squash is roasting , heat the coconut oil over medium heat in a large heavy-bottomed pot. I love my dutch oven for this.
1 Tablespoon coconut oil
Add the onions, and sauté for 3-5 minutes, until translucent.
1 large onion
Add the ginger and garlic, and sauté for about 3 minutes, stirring often so that it doesn't burn.
4 cloves garlic , 1 - 2 Tablespoon freshly grated ginger
Add cilantro, turmeric, smoked paprika, and red pepper flakes, and cook for 3 minutes more.
½ cup finely chopped cilantro, 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes
Add about 1 cup of vegetable broth to the pan and stir the bottom to help pick up any spices that are stuck.
3 cups vegetable broth
Once the squash is roasted, remove from the oven and let it cool slightly.
Scrape the contents of the pot including the broth and spices into your blender.
Scoop the squash out of the skin and add to the blender with the soup base.
Blend on high speed until the mixture is very smooth, adding more liquid if you need to in order to loosen the mixture up.
Pour the squash mixer from the blender back into the soup pot. Rinse the blender out with the remaining broth, and add that into the pot as well.
3 cups vegetable broth
Add the the coconut milk and lime juice.
14 ounce coconut milk, 1 medium lime
Heat the soup to a gentle simmer, just below a boil.
Put the miso paste into a small bowl, and add a few tablespoons of hot soup. Stir into a slurry, then add this back to the soup. It's really important that the soup doesn't boil after you've added the miso, so reduce the heat and watch it carefully.
2 Tablespoon white miso
Taste the soup and season with sea salt and extra lime juice if you like.
salt and pepper
Serve hot, drizzled with a very small amount of toasted sesame oil and a few cilantro leaves.
toasted sesame oil, cilantro leaves

Notes

Nutrition values are an estimate only.
You can roast the squash a few days in advance and keep it in the fridge for quick weekday soup making.
Blending the entire soup in the pot with an immersion blender also works well and will leave you with fewer dishes, however, the soup won't be quite as velvety as with an upright blender.
Leftovers can stored in the fridge for about 3 days, or be frozen in individual portions.

Nutrition