Cozy Butternut Squash Soup with Coconut Milk | Easy Fall Recipe

Warm up this fall with our creamy butternut squash soup made with coconut milk. This easy, vegan-friendly recipe is packed with flavor and perfect for cozy nights in. Watch the full recipe now and enjoy a comforting bowl of deliciousness in under 30 minutes. #ButternutSquashSoup #VeganRecipes #FallComfortFood

[zerohours.]

I never realized how easy it is to make soup

[thepuzzlemaker]

I'd totally stop cooking at the oven part and eat everything as it is ❤

[dr.vegann]

Full Recipe:

Ingredients

1 small to medium-sized Butternut Squash
7 fl oz Coconut Milk 200 ml
1-2 Red Onions
1-2 Bell Peppers
1-2 heads of Garlic
2 Tomatoes or 1 cup of Cherry Tomatoes
1 1/2 cups Vegetable Broth 350 ml
1 tsp Fresh Ginger optional (grated)
Olive Oil enough to drizzle over vegetables
Fresh Cilantro for garnish
Seasoning:


1 tsp Black Pepper
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Chili Flakes optional, to taste
Instructions


Preheat the Oven: Set your oven to 390°F (200°C).

Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.

Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if desired.

[PanzerBat]

I've never made my bisque with peppers and tomatoes before. What a beautiful idea. Thank you

[hahahaaha]

I made this today and this was amazing. Cooking healthy vegan stuff is on my plans. Thank you! One little thing I would love to add, I think maybe one garlic and one onion is enough, but some people like it more flavourfull🎉. I took the tomatoes and the kapia out after 40 minutes and left the rest longer cause they just roasted faster😅

[SSBakes]

I loved the kitty scurrying across in the background-- the soup looks great too, lol.

[SuzanaRoth]

My absolute favorite soup!!! Love your version ❤

[jenniferwinters]

Made this twice already - It's amazing and full of flavour!!!

[deescarboroughcorton]

Oh my - best squash soup I have ever had!

[must.a.h]

A soup like this in a winter day. Yum 😋😋

[DebraCozad]

Yum...hu rock! Greatest quick easy healthy vegan ...❤

[gracegwozdz]

I add turmeric and ginger to it. Works for me.

[gwynnethhossain]

That looks very inviting on a cold winters day, I’ll give this a try.

[SilverSprings]

This would make an amazing base for a curry stew!

[N.J.Aroha]

Yum so healthy! Thanks for the recipe 👍🏼🥇

[Marie-vtgr]

Ça doit être délicieux !!! Et combien c'est une saine nourriture !!!! Merci a vous Mr

[nouraaaan]

It is the same process blending the roasted veggies but I keep watching your videos😂❤ idk why

[travelwell]

Whoa how much garlic!
And secondly that looked so nice before blending I’d eat it like that

[mariafilingo]

That looks so good. I have to try that specially for the fall.😊

[katec]

This looks amazing and thank you so much for just showing us the recipe. There seems to be a trend on some food channels to talk for half an hour about their life/the recipe whilst hiding the ingredients and making it hard to follow, which makes it feel like an ego trip for the chef rather than them trying to help people eat better.