roasted butternut squash soup

Ingredients

• 2 lb Butternut Squash (peeled, seeded, cut into 1‑inch cubes (use half of a medium squash))
• 3 cloves Garlic (minced)
• 1 small Onion (diced)
• 1 tsp Fresh Thyme (leaves only, optional)
• 1 tsp Paprika (smoked paprika preferred)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra virgin, for roasting)
• 1 cup Coconut Milk (full‑fat, canned, shaken before use)
• 0.5 tsp Turmeric (ground)
• 1 tbsp Fresh Ginger (peeled and grated)
• 2 cup Vegetable Broth (low‑sodium)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables

   Peel, seed, and cube half a butternut squash. Toss the cubes with olive oil, minced garlic, diced onion, thyme, paprika, salt, and pepper on a baking sheet.

   Time: PT10M

3. Roast Squash

   Place the baking sheet in the oven and roast for 30 minutes, turning once halfway through, until the squash is tender and lightly caramelized.

   Time: PT30M

   Temperature: 400°F

4. Blend Soup

   Transfer the roasted squash, garlic, onion, and any pan juices to a high‑speed blender. Add coconut milk, turmeric, grated ginger, and vegetable broth. Blend until completely smooth.

   Time: PT5M

5. Heat Through

   Pour the blended mixture into a saucepan and warm over medium heat for about 5 minutes, stirring occasionally. Do not let it boil.

   Time: PT5M

6. Serve

   Ladle the hot soup into bowls. Garnish with a drizzle of coconut milk, a sprinkle of fresh thyme, or toasted pumpkin seeds if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g