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

Scale

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

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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.