Bonfire Warmer Soup
Warm up chilly evenings with Bonfire Warmer Soup, a smoky, roasted vegetable blend that brings layers of cozy, autumn-inspired flavor to your table. This velvety soup features caramelized butternut squash, earthy carrots, and sweet red bell pepper, all roasted to perfection with aromatic spices like smoked paprika, cumin, and a hint of cinnamon. Infused with creamy coconut milk for richness and a touch of chipotle chili powder for optional heat, this hearty dish is both vegan and gluten-free. Perfectly balanced and irresistibly comforting, it's an ideal choice for warming up after outdoor adventures or serving alongside crusty bread for a cozy night in. Garnished with fresh parsley, this recipe is a soul-soothing hug in a bowl, perfect for fall and winter gatherings.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 large carrots
- 1 large red bell pepper
- 1 medium yellow onion
- 4 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon chipotle chili powder (optional)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Peel the butternut squash and cut it into 1-inch cubes. Slice the carrots into thick rounds and the red bell pepper into large strips. Roughly chop the yellow onion.
Place the squash, carrots, bell pepper, onion, and garlic cloves (unpeeled) on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, cumin, cinnamon, and chipotle chili powder (if using). Toss to coat evenly, then spread the vegetables out in a single layer.
Roast the vegetables in the preheated oven for 30-35 minutes, flipping them halfway through, until they are tender and slightly caramelized.
Remove the roasted garlic cloves from their skins by squeezing them gently and set them aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables and garlic to the pot.
Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to blend the flavors.
Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, blend the soup in batches using a countertop blender, being careful not to overfill the blender.
Stir in the coconut milk and season with salt and black pepper. Simmer the soup for an additional 5 minutes over low heat.
Taste and adjust seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread if desired. Enjoy!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
