Roasted Butternut Squash Soup
Prep Time
1 u 15 min
Porties
Serveert 5
Niveau
Easy
There’s something magical about a bowl of creamy, roasted butternut squash soup, don’t you think? It’s like a cozy hug in soup form—sweet, savory, and with just the right amount of spice to keep things interesting. This version takes it to the next level with sweet potato for extra creaminess, coconut milk for a silky finish, and a touch of soy sauce to balance the flavors.
Ingrediënten
For a vegetarian version, use a vegetable bouillon cube.
Prefer some texture? Reserve a portion of the roasted vegetables to add back after blending.
Garnish with black sesame seeds, crispy onions, and dried parsley.
Serve with crispy bread, naan, or toasted pita.
This soup is perfect for meal prep! Store in airtight containers in the fridge (up to 3 days) or freeze in portions.
There’s something magical about a bowl of creamy, roasted butternut squash soup, don’t you think? It’s like a cozy hug in soup form—sweet, savory, and with just the right amount of spice to keep things interesting. This version takes it to the next level with sweet potato for extra creaminess, coconut milk for a silky finish, and a touch of soy sauce to balance the flavors.
Stappenplan
1 Preheat the oven to 200°C. Peel the butternut squash and sweet potato, then chop them into chunks. Peel the onion and cut into rough pieces. Spread the squash, sweet potato, and onion onto a baking tray lined with parchment paper. Drizzle the vegetables with olive oil. |
2 Roast the vegetables in the oven for 30-35 minutes until soft and lightly browned. |
3 Transfer the roasted vegetables to a large pot. Add the boiled water, cayenne powder, onion powder, garlic powder, black pepper powder, coriander powder, and the crumbled chicken stock cube. Stir well and let it simmer for 25-30 minutes over low heat. |
4 Stir in the soy sauce. |
5 Blend the soup using an immersion blender until smooth. Add the coconut milk, mix well, and let the soup simmer for another 5 minutes. |
