Roasted Butternut Squash Soup with Microgreens
Roasted Butternut Squash Soup with Microgreens is a creamy, comforting bowl of goodness perfect for cooler days. Made with roasted butternut squash, carrots, coconut milk, and warm spices, this soup is both nourishing and satisfying. The natural sweetness of butternut squash pairs beautifully with the creamy coconut milk and is topped with fresh microgreens for a burst of vibrant color and extra nutrients. It’s simple to prepare, full of rich flavors, and makes for a delightful starter or main dish.
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
Serving: 1CupCalories: 112kcal
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