American cuisine

Medium

Roasted Butternut Squash Soup

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Imagine the sweet, nutty aroma of roasted butternut squash filling your kitchen as it caramelizes to golden perfection. The velvety smooth soup that follows is rich with coconut milk and a touch of maple syrup, creating a symphony of warmth and comfort in every spoonful.

The slight crunch from sunflower seeds on top provides a delightful contrast to the creamy texture below. This recipe is not just a meal—it’s an invitation to indulge in the cozy flavors of fall, any time of the year.

Tips for success:

When roasting the squash, make sure the cubes are evenly coated with olive oil, salt, and pepper for the perfect caramelization.
For a smoother texture, don’t hesitate to blend the soup a little longer—silky and smooth is the goal!
The sunflower seeds add an irresistible crunch, but feel free to experiment with other nuts or seeds for your own twist.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 15 min

TOTAL TIME: 1 hr 35 min

8 SERVING

Ingredients:

Butternut squash
1 large Butternut squash
2 tbsp. Olive oil
1/2 tsp. Pepper
1 tsp. Salt
Soup
2 tbsp. Butter
1/2 cup Shallots
4 cloves Garlic
1 cup Coconut milk
34 cup Vegetable broth
1/8 tsp. Nutmeg
1 tsp. Mayple syup
1/2 tsp. Salt
1/2 tsp. Pepper
Garnish
1 tsp. Coconut milk
1/3 cup Sunflower seeds

Directions:

Step 1

Preheat oven to 425°F/218°C.

Step 2

On a large baking pan line the bottom with parchment paper or tinfoil. Cut the butternut squash in half and take out all the seeds and extra membrane. Cut all the butternut into 3/4 inch cubes and toss in oil salt and pepper to roast. Cook the squash for 40-50 minutes.

Step 3

In a large pot heat up some oil and saute sliced shallots for 3-4 minutes, add garlic, coconut milk, and vegetable broth, baked butternut squash, nutmeg, maple syrup, salt, pepper, and blend until it has a smooth consistency and there are no loose chunks.

Step 4

Heat up coconut milk to drizzle on top. Finish with pepitas for a nice crunch. Enjoy!