Description
A velvety, creamy butternut squash soup infused with aromatic herbs, apples, and a hint of spice from Scotch bonnet pepper. This nutrient-rich, comforting soup is perfect for cold evenings and easy to prepare.
Ingredients
Scale
- 1 medium butternut squash, halved and seeded
- 1 tbsp coconut oil (or other neutral oil)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 Scotch bonnet pepper (optional)
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 apples, peeled, cored, and chopped
- 1 cup coconut milk (or preferred milk alternative)
- Salt and pepper, to taste
- Optional garnishes: plant-based cream, chopped parsley, black sesame seeds
Instructions
- Prepare the Butternut Squash:
- Preheat oven to 375°F (190°C).
- Brush cut sides of squash with coconut oil, season with salt and pepper.
- Place squash cut side down on a parchment-lined baking sheet.
- Roast for about 50 minutes until tender.
- Prepare the Soup Base:
- In a large pot, heat 1 tbsp coconut oil over medium heat.
- Sauté onion and garlic until translucent and fragrant.
- Pour in vegetable stock and bring to a gentle simmer.
- Tie thyme sprigs with kitchen twine and add to the pot.
- Add chopped apples and optional Scotch bonnet pepper.
- Combine and Blend:
- Once squash is roasted, let cool slightly and scoop out the flesh.
- Add squash and coconut milk to the pot, stirring well.
- Remove thyme bundle and Scotch bonnet pepper.
- Blend soup using an immersion blender or countertop blender until smooth.
- Serve:
- Ladle hot soup into bowls.
- Garnish with plant-based cream, parsley, or black sesame seeds.
- Serve with crusty bread for a complete meal.
Notes
- Spice Level: Blend in part or all of the Scotch bonnet pepper for extra heat.
- Herb Substitutions: Use dried thyme, rosemary, or sage for different flavor profiles.
- Sweetness Adjustment: Add maple syrup or honey for a slightly sweeter soup.
- Creaminess: Increase coconut milk or add plant-based cream for extra richness.
- Refrigeration: Store cooled soup in an airtight container for up to 4 days.
- Freezing: Freeze in airtight containers for up to 3 months.
- Reheating: Warm in a saucepan over medium heat, adding stock or water if needed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Keywords: butternut squash soup, creamy soup, fall soup, vegan soup, healthy soup, roasted butternut squash, easy soup recipe