Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or the weather starts turning.

It is vegan, gluten-free, and paleo-friendly. Also, it is packed with seasonal flavor, very easy to make, and great for entertaining.

This creamy and velvety soup has roasted butternut squash and coconut milk in it and is great for autumn & winter.

These are the ingredients you need for making Butternut Squash soup. Click on 👇 "learn more" for the full list with measurements.

Preheat the oven to 200° C (390° F). Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.

Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelized on the sides.

While the squash is roasting, start preparing the base of the soup. Place a  pan on medium heat, add 1 tablespoon of olive oil, and sauté the onions until translucent.

When the onions are soft, add turmeric powder, garam masala, chili flakes, freshly ground black pepper, and salt. Sauté for another minute.

Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.

Add coconut milk and give it a good stir. Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, while the butternut squash is roasting.

When the butternut squash is cooked, let it cool down until it can be handled, and scoop the flesh out using a spoon.

Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.

Return the soup to the pan and heat it for a few minutes and serve with a slice of crusty bread! Click on 'learn more' for the full recipe.