For an even richer flavor, try using full-fat coconut milk. A drizzle of toasted pumpkin seeds or a swirl of crème fraîche adds a beautiful finishing touch. If you don't have fresh ginger, 1/2 teaspoon of ground ginger can be substituted. Feel free to adjust the amount of curry powder and cayenne pepper to suit your spice preference.
Roasted Butternut Squash Soup
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS33
Embrace the autumnal chill with this velvety Roasted Butternut Squash Soup. Roasting the squash and aromatics unlocks a deep, caramelized sweetness, while coconut milk and a whisper of curry add a touch of exotic warmth. It's a bowl of pure comfort, elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol4 mg
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Fiber7 g
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Protein5 g
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Saturated Fat7 g
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Sodium797 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)
02
StepWrap each garlic half tightly in aluminum foil and place on the prepared baking sheet. Arrange the squash halves cut-side down on the same sheet. Scatter the quartered onion, chopped leek, and peeled ginger around the squash. (5 minutes)
03
StepRoast in the preheated oven until the vegetables are deeply golden and the squash flesh is easily pierced with a fork, approximately 45 minutes to 1 hour. The garlic should be soft and fragrant. (60 minutes)
04
StepOnce cooled slightly, squeeze the roasted garlic cloves from their skins. Scoop the roasted squash flesh into a high-powered blender or food processor, along with the roasted onion, leek, and ginger. Add 2 cups of the chicken broth. (10 minutes)
05
StepPurée the mixture until completely smooth and creamy, working in batches if necessary to avoid overcrowding the blender. (5 minutes)
06
StepTransfer the puréed soup to a soup pot. Add the remaining 2 cups of chicken broth. (2 minutes)
07
StepWhisk in the coconut milk, curry powder, and a pinch of cayenne pepper. Season generously with salt and freshly ground black pepper to taste. (3 minutes)
08
StepPlace the pot over medium heat and gently simmer until heated through, about 15 minutes, stirring occasionally to prevent sticking. Taste and adjust seasonings as needed. (15 minutes)
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Ernest Jaskolskiwindler
May 31, 2025I used vegetable broth and it was still incredibly flavorful.
Jaleel Lesch
May 14, 2025The curry powder adds such a unique and delicious twist.
Eloy Collins
May 11, 2025This soup is amazing! The roasted garlic really makes a difference.
Eli Emard
May 11, 2025This is my go-to butternut squash soup recipe now!
Janelle Wuckert
Apr 22, 2025I added a pinch of cinnamon and it was delicious!
Lorine Johnston
Apr 18, 2025My family loved this soup, even my picky eater!
Jay Fay
Mar 10, 2025So easy to make and perfect for a weeknight meal.
Vickie Windler
Feb 13, 2025I've made this soup multiple times and it's always a hit!