This Roasted Butternut Squash Soup benefits from deeply caramelized butternut, creamy coconut milk, and a fresh herb and citrus sauce!
Cara LOVES vegetables. She gets geeked about rutabaga. She thrills at the thought of spring asparagus, and she knows how to make one heck of a parsnip cupcake. Her enthusiasm for cooking seasonally, supporting local agriculture, and making veggies the star of the plate is contagious. It’s so refreshing to hear someone talk about vegetables as something to celebrate and enjoy, not a necessary evil to endure.
I left my time at Little Eater feeling inspired to make more veggie-centric meals and embrace the gifts each season brings. This time of year, I start to long for sweet peas and strawberries, but we still have a few months to explore winter’s harvest, and I’m determined to make the most of it. After all, there is Turkey and Butternut Squash Curry and Cherry Beet Smoothies and Kale, Sausage, and Sweet Potato Soup to enjoy!
This Roasted Butternut Squash Soup is cozy, comforting winter food, but it also has a hint of the coming spring. On top of the subtly sweet and ultra creamy soup is a fresh herb sauce with mint, basil, cilantro, and a squeeze of orange. The sauce brightens up this earthy soup, so even those who may typically not love squash based soups (ahem, my HUSBAND), might enjoy this one (he did).
I personally like to roast the squash before adding it to the soup for a couple reasons. First, roasting helps develop the flavor and bring out the natural sweetness of the squash. Second, I much prefer simply cutting a butternut squash in half to peeling and chopping the whole thing. Once the squash is roasted, you can easily scoop it out of the skins and straight into your soup pot!
If I’m feeling fancy, I like to top the soup with a few spicy shrimp. Sautéed with chili powder and smoked paprika, these definitely add a nice element, but they aren’t 100% necessary. Feel free to leave them off and enjoy the soup in all it’s vegetable glory. Or if you crave some homemade crouton crunch, this Melba Toast recipe is a good place to start.
Looking for other great soups that satisfy? Try my Fresh Tomato Soup recipe, or this Chickpea and Pasta Soup from Melanie Makes. This Instant Pot Ham and Cauliflower Soup from Emily Goes Keto is another winner. <<<< If you’re looking to branch out into a Keto diet, Emily just started this site and it’s a GREAT resource!
For the herb sauce:
For the soup:
For the shrimp (optional):
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