Roasted butternut squash soup is a creamy and comforting appetizer, perfect for cooler weather.
Ingredients
Method
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Squash: Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 25-30 minutes, until tender and caramelized.
Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
Simmer the Soup: Add the roasted squash to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend and Serve: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme.
