Description
This creamy butternut squash soup features roasted autumn vegetables with warming spices like cumin, turmeric, and ginger, finished with silky coconut milk for ultimate comfort. Perfect for busy weeknights, meal prepping, or whenever you’re craving something nourishing and deeply satisfying.
Ingredients
Scale
- 1 small butternut squash, about 2-3 pounds, halved and seeded
- 1 red onion, quartered
- 1 carrot, cut into 4 pieces
- 1 head garlic, top sliced off to expose the cloves
- 1 cup cherry tomatoes, whole
- 250 ml vegetable broth, or stock
- 200 ml coconut milk, full-fat for creaminess
- 2 tablespoons olive oil, divided for coating
- 1 teaspoon Italian herbs, dried
- 1 teaspoon cumin, ground
- 1 teaspoon paprika, sweet or smoked
- 0.5 teaspoon ground ginger, fresh or dried
- 1 teaspoon turmeric, ground
- 0.5 teaspoon ground coriander, optional but recommended
- 0.5 teaspoon chili flakes, adjust to your heat preference
- salt and pepper, to taste
- 2 slices bread, your preferred type
- cheese, cheddar and gouda or your favorite melting varieties
- 1 tablespoon butter, for frying
Instructions
- Preheat and Prepare: Preheat your oven to 200°C (400°F). Cut the butternut squash in half lengthwise and scoop out the seeds with a sturdy spoon. This creates natural bowls for your other vegetables.
- Arrange Vegetables: Place the cherry tomatoes in the hollow of one squash half and the quartered red onion in the hollow of the other half. Cut the carrot into 4 pieces and arrange them on the baking sheet alongside the squash halves. Slice off the top of the garlic head to expose the cloves and place it on the sheet.
- Season and Oil: Sprinkle salt over all the vegetables, followed by the Italian herbs. Drizzle olive oil over the squash, garlic, onions, tomatoes, and carrot to ensure everything is well-coated and will caramelize beautifully.
- Roast to Perfection: Roast the vegetables for 50 minutes, or until the squash is fork-tender, the garlic is soft and fragrant, and the edges are slightly caramelized.
- Transfer to Blender: Carefully transfer the roasted squash flesh, cherry tomatoes, onions, and carrots into a high-powered blender. Using your hands or a small spoon, squeeze the roasted garlic cloves directly out of their soft skins into the blender.
- Add Seasonings and Broth: Add the vegetable broth, cumin, paprika, ground ginger, turmeric, ground coriander, and chili flakes to the blender. Start blending on low speed, then gradually increase to high until the mixture is completely smooth and creamy, about 2-3 minutes.
- Simmer and Finish: Pour the blended soup into a saucepan over medium heat. Stir in the coconut milk and gently simmer for 5-7 minutes, stirring occasionally. Adjust the seasoning as needed, adding more salt, pepper, or spices to your taste, and add more broth if you prefer a thinner consistency.
- Build the Sandwich: Take two slices of bread and layer generous amounts of cheddar and gouda cheese between them. Don't be shy with the cheese, as it creates that irresistible melted center.
- Butter the Exterior: Spread butter on the outside of each bread slice, ensuring complete coverage for maximum crispiness.
- Fry to Golden Perfection: Heat a non-stick pan over medium heat. Place the sandwich in the pan and fry for 2-3 minutes per side, until the bread is golden and crispy and the cheese is fully melted and gooey. Press gently with a spatula if needed.
- Serve Immediately: Remove the grilled cheese from the pan and slice diagonally if desired. Serve alongside your warm, creamy butternut squash soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes