Spice-roasted Butternut Squash Soup Recipe
Get the recipe: Spice-Roasted Butternut Squash Soup from Range Free
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Ingredients
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Soup Ingredients
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Butternut Squash
Peel, seed, and cut the butternut squash into 1-inch cubes.
- 3
Season the Squash
In a large bowl, toss the butternut squash cubes with olive oil, salt, black pepper, ground cumin, ground coriander, and cinnamon until evenly coated.
- 4
Roast the Squash
Spread the seasoned butternut squash on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
Soup Assembly
- 5
Combine Ingredients
In a large pot, combine the roasted butternut squash and vegetable broth. Bring to a simmer over medium heat.
- 6
Blend the Soup
Once simmering, use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
- 7
Add Coconut Milk
Stir in the coconut milk and heat through, adjusting the seasoning with salt and pepper to taste.
- 8
Garnish and Serve
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
