Sheet-Pan Roasted Garlic Butternut Squash Soup
Sheet-pan roasted garlic butternut squash soup with coconut milk and chili oil. Ingredients with quantities and step-by-step instructions from Instagram.
Ingredients list
soupeasylunchdinnerday to dayaffordable>60minmeal prep
Produce
1 butternut squash
1 red onion
Carrots
Cherry tomatoes
1 head of garlic
Red bell peppers
Liquids
Olive oil
Broth
Coconut milk
Chili oil
Spices
Salt
Black pepper
Dried thyme or oregano
Cooking steps
Roasted Garlic Butternut Squash Soup
Instructions
- Preheat and Prep: Preheat your oven. Line a sheet pan with parchment paper.
- Prepare Vegetables: Slice the butternut squash in half and remove seeds. Place the squash, red onion (halved), carrots, cherry tomatoes, a whole head of garlic (halved horizontally), and red bell peppers on the sheet pan.
- Season: Drizzle with olive oil and season with salt, black pepper, and dried herbs.
- Roast: Roast in the oven until all vegetables are tender and slightly caramelized.
- Blend: Scoop out the roasted butternut squash and add it to a blender along with all the other roasted vegetables. Pour in your desired amount of broth.
- Finish: Blend until smooth. Serve hot, topped with a drizzle of coconut milk and chili oil.
