If you are craving a soul-warming bowl of comfort that’s creamy, vibrant, and packed with layers of flavor, this Roasted Butternut Squash Soup with Coconut Milk Recipe is about to become your new best friend. The natural sweetness of roasted butternut squash blends effortlessly with the rich creaminess of coconut milk, while hints of ginger, cinnamon, and cayenne pepper create a cozy, subtly spicy finish that dances on your taste buds. Perfect for chilly evenings or when you just need a soothing pick-me-up, this soup melts together simplicity and elegance in every spoonful.
Ingredients You’ll Need
Trust me, the magic of this soup comes from allowing a few simple, wholesome ingredients to shine. Each one plays a vital role, whether it’s adding depth, creaminess, or a touch of warmth that makes this recipe truly special.
- 1 large butternut squash (about 3 pounds): Roasting the squash brings out its natural sweetness and provides the silky base for the soup.
- 4 tablespoons olive oil (divided): Helps roast the squash perfectly and sauté the aromatics to golden deliciousness.
- 1 ½ teaspoons salt (divided): Balances flavors and enhances sweetness and spices throughout the dish.
- ½ small sweet onion (finely diced): Adds a subtle sweetness and savory foundation to the soup’s flavor.
- 3 garlic cloves (finely minced): Gives that irresistible fragrant kick.
- 1 ¼ teaspoons finely minced fresh ginger: Brings a warm, zesty brightness that complements coconut milk beautifully.
- 1 (13.5-ounce) can full-fat coconut milk: This ingredient adds luxurious creaminess and a gentle tropical undertone.
- 1 ½ cups vegetable broth: Creates a flavorful, savory liquid body for the soup.
- ⅛ teaspoon cayenne pepper: Just enough to add a friendly hint of heat without overpowering.
- ¼ teaspoon cinnamon: Warms things up with its cozy, aromatic charm.
- Fresh flat-leaf parsley (optional): A fresh green garnish to brighten the bowl visually and flavor-wise.
- Roasted and salted pumpkin seeds (optional): For a crunchy, nutty texture contrast that’s pure pumpkin perfection.
How to Make Roasted Butternut Squash Soup with Coconut Milk Recipe
Step 1: Preheat and Prep
Start by warming up your oven to 425°F—this high heat is key to getting that golden caramelization on the squash. Meanwhile, slice your butternut squash in half lengthwise and scoop out the seeds to prepare it for roasting.
Step 2: Roast the Butternut Squash
Drizzle 2 tablespoons of olive oil over the cut side of the squash and sprinkle with a teaspoon of salt. Massage the oil and salt into the flesh to coat every inch. Place the squash cut-side down on a parchment-lined baking sheet and roast for about 40 to 45 minutes, until the flesh is tender and edges start to develop those gorgeous caramelized notes. Once done, flip the squash and set it aside to cool slightly.
Step 3: Sauté the Aromatics
While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Toss in the diced onion and cook until translucent, about 3 to 4 minutes. Next, stir in the garlic and fresh ginger, cooking just until fragrant—about 30 seconds. This aromatic base will give your soup incredible depth.
Step 4: Add the Liquid Ingredients and Spices
Pour in the full-fat coconut milk and vegetable broth, scraping the pot’s bottom to loosen any tasty browned bits. Mix in the remaining salt, cayenne pepper, and cinnamon. Bring everything to a gentle simmer, then lower the heat and let it quietly mingle for 5 minutes, allowing the flavors to infuse harmoniously.
Step 5: Blend to Silky Perfection
Carefully scoop the roasted butternut squash flesh from its skin and add it to a high-speed blender or food processor along with the coconut milk mixture. Blend until totally smooth and velvety, which usually takes 2 to 3 minutes. This step transforms your soup into a luxuriously creamy masterpiece.
Step 6: Warm Through and Serve
Pour the blended soup back into your pot and heat gently over medium-low heat, stirring occasionally, just until warmed through—2 to 3 minutes will do. Now it’s ready to enjoy!
How to Serve Roasted Butternut Squash Soup with Coconut Milk Recipe
Garnishes
A little goes a long way when it comes to garnishes. Fresh flat-leaf parsley adds a bright herbal note that contrasts beautifully with the soup’s creaminess. Roasted and salted pumpkin seeds? They’re pure magic here, providing a satisfying crunch and boosting both flavor and visual appeal.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping, like a rustic sourdough or a garlic baguette. For a more substantial meal, serve alongside a crisp salad with tangy vinaigrette or some spiced chickpea patties to echo the warm spice notes from the soup.
Creative Ways to Present
For a touch of elegance, ladle the soup into individual bowls and swirl in a drizzle of coconut milk or a sprinkle of toasted coconut flakes. You could also serve it in mini pumpkin bowls for an autumnal wow factor that’s guaranteed to impress guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep fresh for up to 4 days, making it a convenient choice for meal prep or quick lunches.
Freezing
This soup freezes beautifully thanks to the coconut milk’s rich texture – just leave some headspace in your container to allow for expansion. Freeze for up to 3 months for a tasty, ready-to-go comfort meal anytime.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring often to prevent sticking and keep it silky smooth. If the soup feels too thick after chilling or freezing, loosen it up with a splash of vegetable broth or water.
FAQs
Can I use canned butternut squash instead of fresh?
Fresh butternut squash roasted gives the soup its signature sweetness and caramelized flavor, which canned squash generally lacks. For best results, stick with fresh, but in a pinch, canned can work if you adjust seasoning.
Is this soup vegan and gluten-free?
Absolutely! This Roasted Butternut Squash Soup with Coconut Milk Recipe is naturally vegan and gluten-free, making it perfect for a variety of dietary preferences without any modifications.
Can I make this soup spicy?
Yes! Feel free to increase the cayenne pepper slightly or add a pinch of smoked paprika or chili flakes to amp up the heat according to your taste buds.
What can I substitute for vegetable broth?
If you don’t have vegetable broth, low-sodium chicken broth or even water with a pinch of salt can work. Just remember that broth adds a savory depth, so the more flavorful the substitute, the better the soup will taste.
How do I store leftover roasted butternut squash before making the soup?
You can refrigerate roasted butternut squash in an airtight container for up to 3 days or freeze it if you want to save time when making this soup later. Just thaw thoroughly before blending.
Final Thoughts
I truly hope you give this Roasted Butternut Squash Soup with Coconut Milk Recipe a try soon—it’s the perfect bowl of warmth and comfort that you can enjoy any time you want a little culinary hug. Smooth, subtly spiced, and downright inviting, it’s a dish that feels like home in every single spoonful.
Print
Roasted Butternut Squash Soup with Coconut Milk Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This creamy and comforting Roasted Butternut Squash Soup with Coconut Milk combines the natural sweetness of roasted squash with the rich, velvety texture of coconut milk and warming spices. Perfect as a nourishing fall or winter meal, this soup is easy to make and packed with flavor, offering a dairy-free, vegetarian option that is both satisfying and wholesome.
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
Sauté Base
- 2 tablespoons olive oil
- ½ small sweet onion, finely diced
- 3 garlic cloves, finely minced
- 1 ¼ teaspoons finely minced fresh ginger
Liquid and Spices
- 1 (13.5-ounce) can full-fat coconut milk
- 1 ½ cups vegetable broth
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
Optional Garnishes
- Fresh flat-leaf parsley
- Roasted and salted pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the butternut squash.
- Prep Butternut Squash: Cut the butternut squash in half lengthwise and scrape out and discard the seeds. Drizzle the flesh with 2 tablespoons of olive oil and rub it evenly over the surface. Sprinkle with 1 teaspoon of salt. Line a large baking sheet with parchment paper.
- Roast Squash: Place the squash halves flat side down on the baking sheet and roast in the preheated oven for 40-45 minutes until the squash is tender and begins to caramelize on the edges. Remove from the oven and flip the squash over.
- Cook Onion: While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and fresh ginger, cooking an additional 30 seconds until fragrant.
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, scraping the bottom of the pot to loosen any browned bits. Stir in ½ teaspoon salt, cayenne pepper, and cinnamon. Cover the pot, reduce heat to low, and let simmer gently for 5 minutes to blend flavors.
- Process Soup: Once the roasted squash is cool enough to handle, scoop out the flesh and discard the skin. Add the squash meat to a high-speed blender or food processor along with the coconut milk mixture. Blend for 2-3 minutes until the soup is completely smooth and creamy.
- Heat and Serve: Return the pureed soup to the pot and warm over medium-low heat, stirring occasionally, for 2-3 minutes until heated through. Serve hot, garnished with fresh parsley and roasted pumpkin seeds if desired.
Notes
- Use full-fat coconut milk for a rich, creamy texture.
- Roast the squash until caramelized for the best natural sweetness and depth of flavor.
- Adjust the cayenne pepper to control the heat level according to your preference.
- For a smoother soup, strain after blending if desired.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
