Butternut Squash Soup

This creamy butternut squash soup is the perfect cozy fall or winter dinner. It’s made up of roasted butternut squash, tomato, carrot, onion and (best of all!) an entire head of garlic. It only requires about 5 minutes of prep, then all of the veggies go in the oven. Enjoy it on its own or with some bread or homemade naan. You’re going to love this easy (& healthy) soup!

Prep time: 5 minutes

Cook time: 40-45 minutes

Servings: 2

Ingredients

• 1/2 butternut squash
• 1 large tomato
• 1 head of garlic
• 1 large or 2 medium carrots
• 1/2 onion
• 1 tbsp + 1/2 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp paprika
• Ground pepper
• Fresh rosemary leaves
• 1/2 vegetable bouillon cube
• 3/4-1 cup water
• 1/2 cup coconut milk (full-fat or light)

Equipment

• Lined baking sheet
• Blender or hand mixer
• Small pot

Instructions

1. Preheat oven to 375F.
2. Cut carrot(s) into disks about 3/4 inch thick, then cut the disks in half.
3. Cut half of an onion into quarters and cut the top off the head of garlic.
4. To a lined baking sheet, add the butternut squash half, tomato, carrots, onions, the head of garlic and a few sprigs of fresh rosemary. Add 1/2 tsp of olive oil to the top of the head of garlic, then drizzle 1 tbsp of olive oil on the remaining veggies. Rub the olive oil into the veggies to coat them.
5. Sprinkle paprika, salt and ground pepper onto the veggies.
6. Roast in the oven for 40 minutes. The butternut squash may need a bit longer, and if so, it can be roasted on its own for another 5 minutes, until tender when poked with a fork.
7. Remove from the oven and let the veggies cool slightly before handling them.
8. Boil some water in a kettle, then mix 3/4 cup boiled water with 1/2 of a bouillon cube.
9. Add the carrots, onions and tomato to a pot. Squeeze the garlic out of its peels (be careful not to burn yourself), and remove the butternut squash flesh. Add in the water and bouillon cube mixture (starting with 3/4 cup, adding 1/4 cup water if needed), then blend with a hand mixer until smooth and creamy. If using a blender, transfer all the veggies and water/bouillon mixture to a blender, then to a pot.
10. Add the pot to a burner on medium-low heat, stirring in 1/2 cup coconut milk. After a few minutes, once the soup starts bubbling, remove from heat.
11. Serve with a drizzle of coconut milk as a garnish and enjoy!

Notes

*Feel free to swap the bouillon cube and water with vegetable stock, however I find the bouillon cube tends to have more flavour!

*I love serving this dish with a batch of homemade naan.

*Double this recipe to use up the entire butternut squash.