1 hr 5 minServes 6soupveganvegetarianmake ahead

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 butternut squash (about 3 lb), peeled, seeded, and cut into 1 inch pieces; 1 onion, cut into wedges; 3 cloves garlic, unpeeled; 3 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1/4 tsp black pepper; 4 cups vegetable stock; 1/2 tsp ground cumin; 1/2 cup coconut milk; 1 tbsp maple syrup, optional; 1 tbsp apple cider vinegar; Toasted pumpkin seeds, to serve

Recipe by gingham

Velvety and sweet from roasting, with a little warmth from cumin. Pretty enough for company.

Save to my recipes Sign in

Ingredients

1 butternut squash (about 3 lb), peeled, seeded, and cut into 1 inch pieces
1 onion, cut into wedges
3 cloves garlic, unpeeled
3 tbsp olive oil
1 1/2 tsp kosher salt, divided
1/4 tsp black pepper
4 cups vegetable stock
1/2 tsp ground cumin
1/2 cup coconut milk
1 tbsp maple syrup, optional
1 tbsp apple cider vinegar
Toasted pumpkin seeds, to serve

Method

Heat the oven to 425°F.
On a large sheet pan, toss the squash, onion, and garlic with the oil, 1 tsp of the salt, and the pepper. Roast, turning once, until soft and browned at the edges, 35 to 40 minutes.
Squeeze the garlic out of its skins into a large pot and add the roasted vegetables, stock, cumin, and the rest of the salt. Simmer for 10 minutes.
Blend until very smooth, with a stick blender or in batches in a blender.
Stir in the coconut milk, maple syrup, and vinegar and warm through. Thin with a little more stock if it's too thick.
Serve with pumpkin seeds on top.

Notes from the source

It keeps for 4 days in the fridge and freezes for 3 months.