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
Scale
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.
