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Creamy Roasted Garlic Butternut Squash Soup

Name: Creamy Roasted Garlic Butternut Squash Soup
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 1/2 pounds butternut squash peeled and pre-cut into chunks; 3 medium carrots peeled, split lengthwise, and cut into chunks; 1 medium yellow onion peeled and quartered; 1 head garlic medium, peeled; 10 to 12 cloves; 2 tablespoons coconut oil or extra-virgin olive oil; 2 cans full fat coconut milk each about 14 ounces; 3 cups vegetable broth plus more if you'd like a thinner soup; 1 teaspoon kosher salt plus more to taste; 1 teaspoon black pepper plus more to taste; roasted pumpkin seeds salted, for serving

YUMMLY(7)

Zain: "delicious and wholesome meal" Read More

10Ingredients

90Minutes

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Description

A whole head of garlic mellows in the oven alongside squash, carrots, and onion in this hearty vegan recipe. Pre-cut butternut squash keeps the soup easy, and canned coconut milk and a buzz in the blender make it nice and creamy. The seasonings are simple, so don’t be shy with the salt and pepper to play up the plant-based ingredients. Top the soup off with roasted pumpkin seeds for the perfect crunchy texture and nutty flavor. Prep tip: To quickly peel the head of garlic, separate the cloves, smash them slightly with the flat side of a knife or the bottom of a cup, and then peel off the skins. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.

Ingredients

US|METRIC

6 SERVINGS

2 1/2 lb. butternut squash (peeled and pre-cut into chunks)

3 medium carrots (peeled, split lengthwise, and cut into chunks)

1 medium yellow onion (peeled and quartered)

1 head garlic (medium, peeled; 10 to 12 cloves)

2 Tbsp. coconut oil (or extra-virgin olive oil)

2 cans full fat coconut milk (each about 14 ounces)

3 cups vegetable broth (plus more if you'd like a thinner soup)

1 tsp. kosher salt (plus more to taste)

1 tsp. black pepper (plus more to taste)

roasted pumpkin seeds (salted, for serving)

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Directions

Preheat the oven to 400°F.
If you like, line a sheet pan with aluminum foil for easy clean-up. Place squash, carrots, onion, and garlic in the pan. Drizzle with coconut oil and toss to coat.
Roast vegetables until tender when pierced with a fork, about 45 minutes, stirring them once halfway through cooking.

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Reviews(7)

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Zain 3 months ago

delicious and wholesome meal

Evelyn 3 months ago

Tasted very good! Will almost certainly make again!

Iulia 6 months ago

Amazing creamy soup, I made it perfectly from the first try following the recepie. I added a bit more pepper to make it spicy and it worked out great! Amazing choice for colder weather.

Kim Wenzoski 6 months ago

The best butternut squash soup ever! Wouldn't change a thing. Congrats to the Yummly team for creating and sharing this recipe.

D'Juana K. 6 months ago

Very tasty! It's a great fall evening meal. I would definitely do this recipe again.

Jan Jorgensen 7 months ago

Very tasty! I was tempted to add some thyme or something, but based on other caramelized root vegetable dishes I decided to just let the squash shine. If you use a low-sodium broth you will need to add what feels like a lot of salt. If you add salt and taste bit by bit, you should get a huge pop of the taste of caramelized sugar. You'll know it when you taste it. If you want to add herbs, I would consider adding some fresh sprigs as a garnish at the end. The smell alone should be more than enough to add a little extra complexity without overpowering the sweet earthiness of the squash. Especially since this is relatively lower in fat than many similar dishes, it would be easy to overpower the best part of the dish: the natural sweetness.

Susan Swanson 7 months ago

This soup is creamy and appropriately "Yummy." It is a blank slate as far as seasoning goes. I was tempted to add: sage or thyme or curry or apple or grated ginger. Any would enhance it! I topped with toasted, garlic buttered croutons and Mexican crema. I could have added some chives!