If you’re craving a comforting bowl of something luscious and vibrant, you absolutely must try this Roasted Butternut Squash Soup with Coconut Milk Recipe. It’s a velvety, slightly sweet soup with a hint of warming spices and a creamy texture that feels like a hug in a bowl. Roasting the butternut squash brings out its natural sweetness and adds a subtle caramelized depth, while the coconut milk lends a silky, tropical richness that elevates this dish beyond the ordinary. Whether you’re cozying up on a chilly day or looking to impress with a simple yet sophisticated soup, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this recipe plays its part perfectly, creating a balance of flavor, texture, and color that’s truly spectacular. From the natural sweetness of the butternut squash to the fragrant spices and creamy coconut milk, this soup showcases how simple ingredients can transform into something extraordinary.
- 1 large butternut squash (about 3 pounds): The star of the dish, roasted to caramelized perfection for deep, sweet flavor.
- 4 tablespoons olive oil (divided): Used for roasting and sautéing, it adds richness and helps develop golden edges.
- 1 ½ teaspoons salt (divided): Enhances all the flavors throughout the cooking process.
- ½ small sweet onion (finely diced): Provides a mild, subtly sweet base to build on.
- 3 garlic cloves (finely minced): Adds aromatic depth and gentle bite.
- 1 ¼ teaspoons finely minced fresh ginger: Brings a warm, zesty brightness that lifts the soup beautifully.
- 1 (13.5-ounce) can full-fat coconut milk: Adds creamy texture and tropical richness without overpowering.
- 1 ½ cups vegetable broth: Creates the perfect consistency, balancing richness with lightness.
- ⅛ teaspoon cayenne pepper: Just a pinch to provide a subtle, warming heat.
- ¼ teaspoon cinnamon: Infuses cozy spice notes that perfectly complement the squash.
- Fresh flat-leaf parsley (optional): For a pop of color and freshness when serving.
- Roasted and salted pumpkin seeds (optional): Add wonderful crunch and nutty flavor for garnish.
How to Make Roasted Butternut Squash Soup with Coconut Milk Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F. This high temperature will roast the squash until tender and caramelized, creating those irresistible golden edges that add flavor complexity.
Step 2: Roast the Butternut Squash
Slice the butternut squash in half lengthwise and scoop out the seeds—save them if you want to roast your own pumpkin seeds later! Drizzle the cut sides generously with half of your olive oil and sprinkle with 1 teaspoon salt. Rubbing the oil and salt all over helps the squash caramelize beautifully. Arrange the squash cut-side down on a parchment-lined baking sheet and roast for 40 to 45 minutes. You’ll know it’s ready when the flesh is soft and edges are caramelized with a slight golden hue.
Step 3: Sauté Aromatics
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Toss in the diced onion and cook until translucent and sweet, about 3 to 4 minutes. Add the garlic and fresh ginger, cooking just until fragrant (around 30 seconds). This brief cooking releases those warm, aromatic flavors that make the soup so inviting.
Step 4: Build the Soup Base
Pour in the coconut milk and vegetable broth, scraping the bottom of the pot to loosen any tasty bits stuck to the pan. Stir in the remaining salt along with the cayenne pepper and cinnamon for an extra cozy, spicy lift. Cover the pot, reduce the heat to low, and let everything simmer gently for five minutes to marry the flavors.
Step 5: Blend the Soup
Carefully scoop the roasted squash flesh from the skins once the squash has cooled enough to handle. Add it to a high-speed blender or food processor along with the coconut milk mixture. Blend for 2 to 3 minutes until the soup is beautifully smooth and creamy. This step turns all those roasted flavors and spices into pure silky bliss.
Step 6: Reheat and Finish
Pour the blended soup back into your pot and warm it over medium-low heat, stirring occasionally. This reheating ensures your soup is perfectly hot and ready for serving with no graininess or separation.
How to Serve Roasted Butternut Squash Soup with Coconut Milk Recipe
Garnishes
The beauty of this soup is in the simplicity of its toppings. Fresh flat-leaf parsley brings a burst of green and brightness that wakes up your bowl, while roasted, salted pumpkin seeds add a satisfying crunch and a nutty flavor contrast that makes each spoonful even more exciting.
Side Dishes
Pair this soup with crusty artisan bread to soak up every last drop, or a simple mixed green salad for a light, refreshing accompaniment. For a heartier meal, creamy mashed potatoes or roasted vegetables make fabulous companions, creating a balanced and nourishing plate.
Creative Ways to Present
For a stunning presentation, swirl a bit of coconut milk or a drizzle of olive oil on top of the soup before garnishing, creating pretty patterns. Serve in colorful bowls or rustic mugs to add warmth and charm. A sprinkle of toasted coconut flakes or a pinch of smoked paprika also adds an unexpected twist to impress your guests.
Make Ahead and Storage
Storing Leftovers
This Roasted Butternut Squash Soup with Coconut Milk Recipe stores beautifully in an airtight container in the fridge for up to 4 days. Flavors actually deepen overnight, making leftovers even more delicious.
Freezing
If you want to keep the soup longer, freeze it in portioned containers or heavy-duty freezer bags for up to 3 months. Just make sure to leave some room for expansion and avoid freezing garnishes like pumpkin seeds—add those fresh when you serve.
Reheating
To reheat, gently warm the soup over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of vegetable broth or coconut milk can help restore creaminess if it has thickened in the fridge or freezer.
FAQs
Can I use a different type of squash for this soup?
Absolutely! While butternut squash provides a perfect balance of sweetness and creaminess, you can substitute with kabocha or acorn squash for a slightly different flavor profile. Just adjust roasting times as needed based on the squash size and firmness.
Is this soup suitable for a vegan diet?
Yes, it’s completely vegan as written. All ingredients are plant-based, making it a perfect choice for anyone following a vegan or vegetarian lifestyle.
Can I make this soup spicy?
Definitely! The recipe already includes cayenne pepper for a gentle kick, but feel free to increase it or add a pinch of chili powder or paprika if you love bold spice. Just be careful to taste as you go.
What if I don’t have fresh ginger?
You can substitute with ground ginger, using about ¼ teaspoon, but fresh ginger provides a brighter, more vibrant flavor that really shines in this soup. It’s worth picking up if you can.
How thick should the soup be?
The perfect consistency is smooth and creamy but pourable. If it feels too thick after blending, simply stir in a little extra vegetable broth or coconut milk until it reaches your desired texture.
Final Thoughts
Treat yourself to the cozy comfort of this Roasted Butternut Squash Soup with Coconut Milk Recipe—it’s the kind of dish that feels like it was made just for you. With its silky texture, subtle spices, and that beautiful balance of sweetness and warmth, it’s sure to become a staple in your kitchen. I can’t wait for you to try it, share it, and savor every 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 Roasted Butternut Squash Soup with Coconut Milk is a creamy, comforting dish perfect for chilly days. Roasting the squash caramelizes its natural sugars, adding a deep, rich flavor that pairs beautifully with the warmth of ginger, cinnamon, and a hint of cayenne pepper. The addition of coconut milk creates a velvety texture and a subtle tropical twist, making this soup both nourishing and satisfying. Garnished with fresh parsley and roasted pumpkin seeds, it offers a delightful combination of smoothness and crunch in every bowl.
Ingredients
Vegetables and Aromatics
- 1 large butternut squash (about 3 pounds)
- ½ small sweet onion, finely diced
- 3 garlic cloves, finely minced
- 1 ¼ teaspoons finely minced fresh ginger
Liquids and Seasonings
- 4 tablespoons olive oil, divided
- 1 ½ teaspoons salt, divided
- 1 (13.5-ounce) can full-fat coconut milk
- 1 ½ cups vegetable broth
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
Optional Garnishes
- Fresh flat-leaf parsley
- Roasted and salted pumpkin seeds
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for roasting the butternut squash.
- Prepare the squash: Cut the butternut squash in half lengthwise and scoop out and discard the seeds. Drizzle the squash halves with 2 tablespoons of olive oil and rub it evenly over the flesh. Sprinkle with 1 teaspoon of salt. Line a large baking sheet with parchment paper in the meantime.
- Roast the squash: Place the squash halves flat side down on the prepared baking sheet. Bake for 40-45 minutes until tender and caramelized around the edges. Remove from the oven and flip the squash.
- Sauté aromatics: While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and ginger, cooking for another 30 seconds until fragrant.
- Add liquids and spices: 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 simmer for 5 minutes to meld the flavors.
- Blend the soup: When the roasted squash is cool enough to handle, scoop out the flesh and discard the skin. Add the squash meat along with the coconut milk mixture into a high-speed blender or food processor. Blend for 2-3 minutes until entirely smooth.
- Heat through and serve: Pour the blended soup back into the pot. Warm it over medium-low heat, stirring occasionally, for 2-3 minutes until hot. Garnish with fresh parsley and roasted pumpkin seeds if desired, then serve immediately.
Notes
- Use full-fat coconut milk for a creamy texture and rich flavor.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- Adjust the cayenne pepper to your preferred spice level or omit it for a milder soup.
- For a nuttier crunch, toast the pumpkin seeds yourself before garnishing.
- If you prefer a thinner soup, add more vegetable broth when blending until reaching desired consistency.
