Autumn Roast Squash Soup
Cozy Up with Creamy Autumn Squash Soup with Roasted Garlic
As the leaves begin to turn and a crispness fills the air, there’s nothing quite as comforting as a warm bowl of soup. This Autumn Squash Soup with Roasted Garlic is the perfect embodiment of fall flavors – sweet butternut squash, aromatic roasted garlic, and a touch of creamy coconut milk. It’s a hug in a bowl!
This recipe is incredibly versatile. Enjoy it as a light lunch, a sophisticated appetizer, or a hearty dinner. It’s also naturally gluten-free and can easily be made vegan. The roasting process really brings out the natural sweetness of the squash and garlic, creating a depth of flavor that’s simply irresistible.
What makes this soup special?
- Roasted Garlic: Roasting the garlic mellows its flavor and adds a subtle sweetness that complements the squash beautifully.
- Creamy Coconut Milk: A touch of coconut milk adds richness and a hint of exotic flavor without overpowering the other ingredients.
- Simple & Healthy: Made with wholesome ingredients, this soup is both delicious and good for you.
- Easy to Make: With minimal prep time and straightforward instructions, this recipe is perfect for busy weeknights.
Tips for the Best Autumn Squash Soup:
- Choosing your squash: Butternut squash is ideal for its sweetness and smooth texture, but you can also use other varieties like acorn or kabocha squash.
- Don’t skip the roasting: Roasting the vegetables is key to developing a rich, complex flavor.
- Adjust the seasoning: Taste and adjust the salt and spices to your liking.
- Garnish with flair: A swirl of coconut milk, a sprinkle of paprika, or a few toasted pumpkin seeds add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan. Just ensure your vegetable stock is also vegan.
Q: What if I don’t have coconut milk?
A: You can substitute with heavy cream or half-and-half for a similar creamy texture, though the flavor will be different.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other root vegetables like sweet potatoes or parsnips for extra flavor and nutrients.
We hope you enjoy this delightful Autumn Squash Soup with Roasted Garlic! It’s the perfect way to savor the flavors of fall and warm up from the inside out.
Autumn Squash Soup with Roasted Garlic
Ingredients
- 1 each Butternut Squash
- 2 each Onions
- 2 each Carrots
- 1 bulb Garlic
- 6 each Cherry Tomatoes
- 1 tablespoon Paprika
- 1 tablespoon Ground Cumin
- 750 ml Vegetable Stock Using 1 stock pot or cube
- 200 ml Coconut Milk 1/2 tin (400ml)
- To taste Salt
- As needed Oil
Instructions
- Preheat oven to 200°C.
- Cut the butternut squash in half, scoop out the seeds, and place cut-side up on a baking sheet.
- Place the onions and carrots on the same baking sheet.
- Drizzle all vegetables with oil and season with salt.
- Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, prepare the garlic. Cut the top off the garlic bulb, drizzle with oil, wrap in foil, and roast for the last 20 minutes of the vegetable roasting time.
- Once the vegetables and garlic are roasted, let cool slightly.
- Scoop out the roasted garlic from its skin.
- Place the roasted squash, onions, carrots, and garlic in a blender or food processor.
- Add the vegetable stock and blend until smooth.
- Pour the soup into a pot and heat through.
- Stir in the coconut milk and season with salt to taste.
- Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
