Ingredients
Vegetables and Fruits
- 1 butternut squash (about 4 cups diced)
- 3 large carrots
- ½ a large apple
- ½ a medium yellow onion or 1 small yellow onion
- 1 bulb garlic
- 1 inch fresh ginger root or ⅓ teaspoon ground ginger powder
Herbs and Spices
- 1 tablespoon fresh thyme leaves or ⅓ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon black pepper
Oils and Liquids
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cups low sodium vegetable broth
- ½ cup unsweetened coconut milk or milk of choice
Instructions
- Preheat and Prep Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray. Peel the butternut squash, cut it in half, remove the seeds, and dice the flesh into 1-inch pieces. Roughly chop the apple, carrots, and onion. Remove thyme leaves from stems. Cut the top off the garlic bulb and peel the ginger.
- Roast Vegetables: On the prepared baking sheet, spread the butternut squash, carrots, apple, onion, whole garlic bulb, and ginger. Drizzle with olive oil, and sprinkle with cinnamon, thyme, salt, and pepper. Toss to coat evenly. Roast in the oven for 30–40 minutes until the squash is tender and easily pierced with a fork.
- Blend Soup Ingredients: Remove the roasting pan from the oven. Add all roasted vegetables except garlic along with the ginger into a blender. Carefully squeeze the roasted garlic cloves from their skins (avoiding any skins in the mixture) and add to the blender. Pour in 3 cups of vegetable broth and the coconut milk. Blend until completely smooth, stopping to scrape down the sides with a spatula as necessary.
- Heat the Soup: Transfer the blended soup to a large stockpot. Warm over medium heat until it just begins to bubble. Reduce heat to low or medium-low and cook for an additional 1–2 minutes. If the soup is too thick, stir in up to 1 more cup of vegetable broth or water to reach desired consistency.
- Optional Immersion Blender Step: If you don’t have a high-speed blender, combine the roasted vegetables, broth, and coconut milk directly in the pot and puree using an immersion blender until smooth.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately. Garnish as desired with fresh herbs or a drizzle of cream.
Notes
- Make sure to roast the vegetables until tender for the best depth of flavor.
- Adjust seasoning to taste after blending.
- Substitute coconut milk with any milk of choice like almond, oat, or dairy milk.
- For a spicier kick, add a pinch of cayenne pepper before roasting.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use an immersion blender directly in the pot if you do not have a traditional blender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 165 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
