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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 30-35 minutes, flipping them halfway through, until they are tender and slightly caramelized.

Step 5

Remove the roasted garlic cloves from their skins by squeezing them gently and set them aside.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the roasted vegetables and garlic to the pot.

Step 7

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.

Step 8

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.

Step 9

Stir in the coconut milk and season with salt and black pepper. Simmer the soup for an additional 5 minutes over low heat.

Step 10

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

Serving size	3012.8 grams (3012.8g)

Amount per serving	% Daily Value*
Calories	2433

Total Fat 67.20g	86%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 6940mg	302%
Total Carbohydrate 414.10g	151%
Dietary Fiber 60.20g	215%
Total Sugars 76.20g
Protein 65.40g	131%

Vitamin D 0IU	0%
Calcium 790mg	61%
Iron 24mg	133%
Potassium 6098mg	130%

*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.

Source of Calories

Fat: 24.0%

Protein: 10.4%

Carbs: 65.7%