Comforting roasted butternut squash soup

Nothing is comforting like a warm bowl of soup on a chilly day, and this roasted butternut squash soup is the perfect recipe. This creamy and savory soup is made with roasted fresh corn and butternut squash, then blended in coconut milk for a creamy, sumptuous and delicious soup! Whether you're looking for a hearty lunch or a comforting dinner, this soup will amaze you.

Hi my friend, draw your chair close so that we can chat a little as we enjoy this comforting roasted corn with butternut soup together!

Do you like corn?

I hope you do because this comforting corn soup is such delish that you should not miss it.

I opted for roasted corn because it has more flavors than boiled corn. The aroma of roasted corn is so delicious, calling you to appreciate the corn soup that's being prepared.

Marrying sweet roasted corn and roasted butternut in this soup recipe creates a creamy comforting butternut soup that I bet you'll love.

Then add some coconut cream and there you go! you gotta yummy, satisfying, and delicious roasted corn with butternut soup.

I do understand the difficulties you can encounter when preparing this roasted corn soup if your hands are painful.

However, you can go for already chopped butternut squash in your grocery or farmer's market.

If you can't find already peeled butternut. You can roast the whole butternut and peel off the skin after. But that will take some time!

For the kernels, remove them using a sharp knife. I insist on a sharp knife because it will help you work fast without straining or using too much effort.

You can also opt to remove the kernels from the cob first, then roast them as they're soft while still raw.

Furthermore, you can use canned corn, which will be way too easy for you. But avoid the ones with added sugar.

You've all the options to make this roasted corn with butternut soup because it's yummy and comforting!

Choose a good coconut cream that has fewer to no preservatives.

I'd like to continue this chatting, and this time you are the one telling me how you made this comforting roasted corn with butternut soup.

Comment below…

My thoughtfulness, Githu.

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Recipe

Print Recipe

5 from 6 votes

Comforting roasted corn with butternut soup

This comforting roasted corn with butternut soup is deliciously yummy and very filling, a corn soup to keep you warm during cold days.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: entree, Main Course, Soup

Cuisine: American, anti-inflammatory, clean eating, plantbased, Vegan

Diet: Gluten Free, Vegan

Keyword: butternut soup, corn soup, roasted corn soup, soup recipes

Servings: 3 people

Calories:

Author: Githu

Cost: 3.5€

Equipment

• Blender
• Sharp chef knife
• Large baking tin

Ingredients

Comforting roasted corn & butternut soup

• 1 ear of corn
• ½ medium butternut squash
• 2 teaspoon masala spice
• 2 teaspoon smoked paprika
• 11/2 tablespoon olive oil/coconut
• 1 teaspoon curcuma powder
• small piece of ginger
• 3 cloves garlic
• 1 large onion
• 3 cups boiling water or warm broth
• pinch of salt
• some cayenne pepper
• 1 cup coconut cream

Instructions

• Turn on the over at 180°
• Start by cutting butternut into medium pieces. Leave the skin on, you'll easily remove it when tender. Or roast a whole butternut the day before.
• In a small cup/bowl add ½ tbs oil, 1tsp smoked paprika, and 1tsb garam masala spice then mix.
• In a large baking tin bring the butternut pieces and add some of the oil-spices mixture. Use your hands to massage the spices on the butternut.
• Place the corn on the baking tin next to the butternut, and using a kitchen brush or your hands, take the rest of the oil-spices mix and apply all over the ear corn.
• Place these veggies to roast in the oven for 20 mins at 180° then 200° for 10 mins.
• During that time dice the onion, ginger, and garlic.
• Put a saucepan on medium heat, add the rest of masala spice, smoked paprika, and curcuma.
• Set your water to boil or warm the broth.
• Let the spices cook for a minute before adding the onion, garlic & ginger.
• Stir well and cover for 2-3 mins, then add the remaining oil.
• Stir well and cover, let the onions cook for about 4-6 mins, they'll start sticking and the spice will brown a bit.
• Add the boiling water and let these simmer for 10 mins. Cut off the heat.
• When the roasted veggies are done, remove them and let them cool down
• Remove the butternut skin and trim the kernels from the cob using a sharp knife.
• Add these to the cooked onions.
• Season by adding salt, black and cayenne pepper.
• Add 1 cup of coconut cream and stir to mix;
• Transfer this deliciousness into your blender and blend at high speed till smooth.
• If you find your soup warm and you want it hot, run the blender for 1-2 mins and the soup will heat up.
• Serve, sprinkle some smoked paprika (optional)
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Notes

The cooking and preparation time doesn't include the cooling and blending time.