Homemade Roasted Squash Soup with just 10 ingredients! This soup recipe is healthy and has a deliciously creamy flavor with coconut milk, ground coriander, and guajillo chili powder. A super easy vegan and naturally gluten-free comfort food recipe!
1 medium butternut squash, ends trimmed, peeled, seeded, and diced
1 large yellow onion, diced
5 cloves garlic, peeled
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 teaspoon ground guajillo chili powder
1 teaspoon ground coriander
pinch cayenne pepper
Roast the squash. Heat oven to425°F. Combine the squash, onions, and garlic cloves on a baking sheet. Drizzle with the olive oil and season with salt and black pepper. Toss to coat then spread in an even layer on the baking sheet.
Roast in the oven until tender and browned, about 20-30 minutes.
Combine remaining ingredients and simmer. Scrape roasted vegetables into the soup pot, add remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer to melt all the flavors together.
Blend and eat! Blend the soup until smooth with an immersion blender or transfer to a blender and puree until smooth–be careful! See post about blending hot liquids. Enjoy!
Keywords: roasted squash soup