Roasted Butternut Squash Soup with Microgreens
Our best roasted Butternut Squash Soup with Microgreens recipe came to life one crisp autumn day, inspired by our love for creamy, nourishing soups that bring warmth and comfort. Roasting the butternut squash and carrots brings out a natural sweetness that pairs perfectly with the creamy coconut milk and warm spices, giving this soup an irresistibly rich and velvety texture. Topped with vibrant microgreens, each bowl feels like a perfect balance of earthy flavors and fresh, nutrient-packed goodness.
This creamy butternut squash soup with microgreens has become one of our go-to dishes during colder months. It’s surprisingly simple to make, vegetarian, and beautifully comforting. Whether as a starter or main dish, this easy butternut squash soup is a delicious way to bring cozy flavors to the table and keep things nutritious!
Table of Contents
- About Roasted Butternut Squash Soup with Microgreens
- Why You’ll Love Roasted Butternut Squash Soup with Microgreens
- What Is in Roasted Butternut Squash Soup with Microgreens
- Key Ingredients
- How To Make Roasted Butternut Squash Soup with Microgreens
- Have It Your Way!
- Nutritional Facts and Health Benefits
- Health Benefits:
- Other Recipes You’ll Love
- Roasted Butternut Squash Soup With Microgreens Recipe
About Roasted Butternut Squash Soup with Microgreens
Butternut squash, native to the Americas, has been a culinary favorite for centuries. This versatile winter squash is cherished for its sweet, nutty flavor, making it a perfect choice for soups and stews. Roasted Butternut Squash Soup is a modern twist on this traditional vegetable, using coconut milk for creaminess while keeping it plant-based. Microgreens, which have become increasingly popular as a culinary garnish, add freshness and a nutrient boost to this comforting dish.
Butternut squash is often a key ingredient in many Western kitchens during the fall and winter months, symbolizing warmth and comfort. The soup has become a classic for gatherings, from family dinners to holiday meals. The addition of coconut milk makes it suitable for those following a vegan diet, while microgreens add a trendy, gourmet touch. This combination of ingredients creates a dish that is both cozy and refined, appealing to a variety of palates and dietary preferences.
Why You’ll Love Roasted Butternut Squash Soup with Microgreens
- Rich & Creamy: Achieves a velvety texture with coconut milk while staying dairy-free.
- Nutrient-Packed: Includes butternut squash, carrots, and a finishing touch of fresh microgreens.
- Warm & Comforting: Perfect for cozying up on a chilly evening.
- Simple to Prepare: With easy-to-find ingredients and straightforward steps, it’s a breeze to make.
- Versatile: Enjoy as a starter, main dish, or paired with your favorite bread.
What Is in Roasted Butternut Squash Soup with Microgreens
- Butternut Squash: Roasted to caramelized perfection, adding a rich, natural sweetness.
- Carrots: Adds depth of flavor and enhances the vibrant orange color.
- Coconut Milk: Creates a creamy texture while keeping the soup plant-based.
- Onions & Garlic: Essential for building a savory base.
- Vegetable Broth: Forms the liquid foundation, allowing the flavors to meld together.
- Spices (Cinnamon, Nutmeg, Thyme): Adds warmth and complexity to the flavor profile.
- Microgreens: Fresh and delicate, providing a final burst of green and an extra nutrient boost.
Key Ingredients
- Butternut Squash: Rich in vitamins A and C, this star ingredient makes the soup sweet and satisfying.
- Coconut Milk: Provides creaminess and a hint of tropical flavor, making the soup luxurious.
- Carrots: Complement the squash’s sweetness and bring additional fiber.
- Garlic & Onion: Aromatic essentials that add depth to the soup.
- Microgreens: A nutrient-dense garnish that offers vitamins C, E, and K, as well as a fresh, peppery taste.
- Spices: Cinnamon and nutmeg bring warmth that balances the natural sweetness of the squash.
How To Make Roasted Butternut Squash Soup with Microgreens
- Preheat oven to 400F (200).
- Transfer all vegetables to a parchment lined baking sheet, and brush with olive oil. Sprinkle each side with cinnamon, salt and pepper to taste. Place on tray, face side down.
- Place the tray into the oven, and roast for 35-45 minutes or until a fork tender. Remove and let cool for 10 minutes.
- Once the vegetables are cool enough to touch, add them all into a blender, removing the squash from the skin, but the apple skin can go in. Grate the ginger and add cinnamon, thyme, salt, pepper, nutmeg, and cayenne pepper.
- Pour in 2 cups vegetable broth and the coconut milk. Blend until smooth, about 5 minutes.
- Add additional vegetable stock until you reach desired consistency.
- Garnish with your favorites, and Serve!
Have It Your Way!
- Spice It Up: Add a pinch of chili flakes for a subtle heat.
- Herbal Twist: Blend in fresh basil or cilantro for a herbal note.
- Sweeter Finish: Add a drizzle of maple syrup or agave for an extra touch of sweetness.
- Texture: Top with roasted pumpkin seeds or crispy chickpeas for added crunch.
- Curry Flavor: Add a spoonful of curry powder for a more robust, warming flavor.
Nutritional Facts and Health Benefits
Calories: Approximately 112 calories per serving
Protein: 4g
Carbohydrates: 25g
Fat: 11g
Fiber: 6g
Sugar: 7g
Sodium: 280mg
Health Benefits:
- Rich in Vitamins: Butternut squash is high in vitamin A, supporting vision and immune function.
- Good for Digestion: High fiber content helps support healthy digestion.
- Antioxidants: Microgreens add a boost of antioxidants that help combat inflammation.
- Healthy Fats: Coconut milk contributes beneficial fats that provide satiety.
- Hydrating: The soup is hydrating with a high water content from the vegetables and broth.
Other Recipes You’ll Love
- Easy Tofu Udon Noodle Soup With Mushrooms and Vegetables
- Leek and Butter Bean Soup with Rosemary Croutons
- French Onion Soup
- Potato Leek Soup
- Roasted Tomato Soup with Crostini
Roasted Butternut Squash Soup With Microgreens Recipe
Roasted Butternut Squash Soup with Microgreens
Ingredients
- 1 butternut squash halved and seeds removed (about 3lbs)
- 2 apples seeds and stem removed (honey crisp)
- 1 sweet onion roughly chopped
- 1 large carrot roughly chopped
- 1 celery stalk roughly chopped
- 1 bulb garlic top cut off
- 2 tbsp. extra virgin olive oil
- 1 inch fresh ginger
- 1 tsp. cinnamon + more for cooking squash
- ½ tsp. Thyme dried
- ½ tsp. Salt or to taste + more for cooking squash
- ½ tsp. Black Pepper more to taste + more for cooking squash
- ½ tsp. Nutmeg
- ⅛ tsp. Cayenne Pepper
- 2-4 cups Vegetable Broth
- ¼ cup Coconut Milk
Optional Garnish:
- Pumpkin Seeds
- Microgreens
- Croutons
- Fresh Thyme
- Coconut Milk
Instructions
- Preheat oven to 400F (200).
- Transfer all vegetables to a parchment lined baking sheet, and brush with olive oil. Sprinkle each side with cinnamon, salt and pepper to taste. Place on tray, face side down.
- Place the tray into the oven, and roast for 35-45 minutes or until a fork tender. Remove and let cool for 10 minutes.
- Once the vegetables are cool enough to touch, add them all into a blender, removing the squash from the skin, but the apple skin can go in. Grate the ginger and add cinnamon, thyme, salt, pepper, nutmeg, and cayenne pepper.
- Pour in 2 cups vegetable broth and the coconut milk. Blend until smooth, about 5 minutes.
- Add additional vegetable stock until you reach desired consistency.
- Garnish with your favorites, and Serve!
Notes
Recipe Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Freezing: This soup freezes well for up to 2 months. Thaw in the fridge before reheating.
- Blending Tips: For an extra smooth texture, use a high-speed blender instead of an immersion blender.
- Consistency: Adjust thickness by adding more vegetable broth if needed.
- Add Protein: For a heartier soup, add cooked lentils or chickpeas before blending.
Video
Nutrition
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It definitely sounds like the best, yum!
Thank you Sarah. It is very delicious and comforting.
One of favorite fall soups. I like the you added apples to soup.
Made this recipe last night, it’s absolutely amazing, great presentation as well. It’s easier than I had thought, and really hard to mess up, so perfect for me 😂