Roasted Butternut Squash Cream Soup
What better way to enjoy a nutritious lunch than by having a warming roasted butternut squash cream soup? It’s extra-smooth, it smells great, and it’s sweet with hints of ginger and salt. The coconut milk adds up to the creamy texture and enriches the dish.
Ingredients Needed for Roasted Butternut Squash Cream Soup
8 ounces of butternut squash, cubed
6 shallots
sage leaves
1 tablespoon olive oil
salt
pepper
1 cup coconut milk
1 cup vegetable stock
1 teaspoon ginger, shredded
For garnishing:
pumpkin seeds
1 ounce salmon, shredded
fresh parsley
How to Make Roasted Butternut Squash Cream Soup
- Add the squash on a parchment paper-lined baking tray. Spread them evenly and intersperse the shallots among them. Add some sage leaves and olive oil, season with salt and pepper, and roast for 45 minutes at 400⁰F/200⁰C.
- Transfer to a cooking pot over low heat. Add the coconut milk, vegetable stock, and ginger, and season with salt and pepper. Stir and cook until it simmers.
- Transfer to a blender and blend.
- Serve the cream soup garnished with pumpkin seeds, salmon, and fresh parsley.