If you are searching for a cozy, silky, and irresistibly flavorful soup to brighten your chilly evenings, this Roasted Butternut Squash Soup with Coconut Milk Recipe will quickly become your go-to comfort food. The natural sweetness of tender roasted butternut squash blends beautifully with the creamy richness of coconut milk, while hints of ginger, garlic, and warming spices create a symphony of taste that feels both exotic and familiar. Each spoonful offers a velvety texture balanced with subtle heat and aromatic depth, making this soup not just a meal but a hug in a bowl you’ll want to share with friends and family.
Ingredients You’ll Need
Gathering these simple yet thoughtfully chosen ingredients is all it takes to create a bowl of warmth and happiness. Each element plays a vital role: from the creamy coconut milk that brings lusciousness to the broth, to the fresh ginger and garlic adding inviting aromatic layers, and the roasted butternut squash itself delivering a naturally sweet base so vibrant in color and flavor.
- 1 large butternut squash (about 3 pounds): The star ingredient, roasted to develop sweetness and depth.
- 4 tablespoons olive oil (divided): Adds richness and helps caramelize the squash and sauté aromatics.
- 1 ½ teaspoons salt (divided): Enhances the natural flavors and balances the sweetness.
- ½ small sweet onion (finely diced): Provides subtle sweetness and a tender bite when cooked.
- 3 garlic cloves (finely minced): Infuses the soup with a warm, inviting aroma.
- 1 ¼ teaspoons finely minced fresh ginger: Adds brightness and a slight zing for contrast.
- 1 (13.5-ounce) can full-fat coconut milk: Brings creamy texture and delicate tropical notes.
- 1 ½ cups vegetable broth: Creates the perfect soup base and enhances flavor.
- â…› teaspoon cayenne pepper: Gives a gentle, warming hint without overpowering.
- ¼ teaspoon cinnamon: Adds subtle warmth and depth that pairs beautifully with the squash.
- Fresh flat-leaf parsley (optional): For a burst of fresh color and mild herbaceousness when serving.
- Roasted and salted pumpkin seeds (optional): Add delightful crunch and a nutty accent.
How to Make Roasted Butternut Squash Soup with Coconut Milk Recipe
Step 1: Preheat and Prepare the Butternut Squash
Begin by heating your oven to a toasty 425°F. Cutting the squash in half lengthwise allows the flesh to roast evenly and caramelize into sweet perfection. Scooping out the seeds frees up a canvas to rub olive oil and salt all over the surface, ensuring every bite is flavorful and tender. Lining your baking sheet with parchment keeps cleanup simple and the squash in place as it roasts.
Step 2: Roast the Squash
Place the butternut squash on the baking sheet with the cut side down, which protects the flesh from drying out while encouraging soft caramelized edges. Roast for 40 to 45 minutes until it’s beautifully tender and the natural sugars begin to brown. Once roasted, flipping the squash exposes all those glowing golden bits that make this soup so delicious.
Step 3: Sauté Onion, Garlic, and Ginger
In a large pot, warm the remaining 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook it gently until translucent and fragrant, about 3 to 4 minutes. Then stir in the garlic and fresh ginger, cooking just until their aromas bloom and fill your kitchen — this step creates the flavorful foundation for the soup.
Step 4: Combine Coconut Milk and Broth with Spices
Pour in the full-fat coconut milk and vegetable broth, scraping the pot’s bottom to release any tasty brown bits left behind from sautéing. Season this liquid base with half a teaspoon of salt, cayenne pepper for a subtle heat, and a touch of cinnamon to add warmth. Cover the pot, lower the heat, and let those flavors blend gently for 5 minutes.
Step 5: Blend the Soup Smooth
After the squash has cooled enough to handle, scoop out its tender flesh, leaving behind the tough skin. Transfer the squash meat along with the coconut milk and broth mixture to a high-speed blender or a large food processor. Blend thoroughly for 2 to 3 minutes until the soup is silky smooth — this velvety texture is an absolute dream and key to the soup’s comforting character.
Step 6: Reheat and Adjust
Return the blended soup to the pot and warm it over medium-low heat, stirring occasionally. Allow it to heat through completely for a couple of minutes. Taste for seasoning and adjust salt or spices as needed before serving. This final step ensures every bowl is cozy and just right.
How to Serve Roasted Butternut Squash Soup with Coconut Milk Recipe
Garnishes
Elevate your soup by sprinkling fresh flat-leaf parsley on top for a subtle, herbaceous lift and a beautiful pop of green. A handful of roasted and salted pumpkin seeds added just before serving gives a delightful crunch and contrasts perfectly with the smooth puree.
Side Dishes
This soup pairs exceptionally well with warm crusty bread or a flaky puff pastry twist, perfect for dipping. A crisp green salad with a tangy vinaigrette also cuts through the creaminess and rounds out the meal wonderfully. For a heartier feast, roasted chickpeas or a grain salad alongside can provide satisfying textures.
Creative Ways to Present
For a charming presentation, serve the soup in hollowed-out mini squash or decorative bowls that celebrate the season’s harvest. Swirling a little extra coconut milk on top with a dash of cinnamon creates a stunning visual effect. Adding microgreens or edible flowers can make this soup star at any fancy dinner party or casual gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers and keep it refrigerated for up to 4 days. The flavors actually deepen over time, so leftovers can taste even better. Just give it a good stir before reheating to maintain that smooth texture.
Freezing
If you want to enjoy the Roasted Butternut Squash Soup with Coconut Milk Recipe later, freezing is a great option. Pour cooled soup into freezer-safe containers leaving some headspace for expansion. It keeps well for up to 3 months, making it a perfect make-ahead meal for busy days when you crave comfort without the fuss.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to maintain the soup’s creamy texture. Avoid boiling, as this can cause the coconut milk to separate. Alternatively, microwave in short bursts, stirring in between until warmed through.
FAQs
Can I use canned pumpkin instead of fresh butternut squash?
While canned pumpkin offers convenience, it lacks the depth of sweetness and richness roasting fresh butternut squash provides. For the fullest flavor and best texture in this soup, fresh roasted squash is preferred.
Is coconut milk necessary, or can I substitute it?
Coconut milk gives this soup its creamy, velvety texture and subtle tropical flavor that balances the spices beautifully. You can substitute with cream or another plant-based milk, but note that some of the unique character of the recipe will change.
How spicy is the soup with cayenne pepper?
The cayenne is used sparingly for just a gentle warmth that lingers without overpowering the sweet and creamy flavors. Feel free to adjust the amount to your heat preference or omit it entirely if you prefer a milder taste.
Can I make this soup vegan?
This Roasted Butternut Squash Soup with Coconut Milk Recipe is naturally vegan as long as you choose vegetable broth. It’s a fantastic option for plant-based diets without sacrificing comfort or flavor.
What is the best way to store pumpkin seeds for garnish?
Store roasted pumpkin seeds in an airtight container once cooled. Keep them at room temperature for up to a week or refrigerate if you want them to stay fresh longer. Sprinkle them just before serving to maintain their crunch.
Final Thoughts
I can’t recommend this Roasted Butternut Squash Soup with Coconut Milk Recipe enough. It’s a heartwarming, nourishing bowl of pure joy that’s just waiting to be your new favorite. Whether you’re serving it for a cozy family dinner or as an impressive starter for guests, this soup will bring smiles, comfort, and a bit of seasonal magic to your table. Give it a try, and I promise it will become a cherished classic in your kitchen!
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: Vegan
Description
This creamy and comforting Roasted Butternut Squash Soup with Coconut Milk blends the natural sweetness of roasted butternut squash with warm spices and rich coconut milk for a deliciously smooth and aromatic dish. Perfect as a comforting starter or light meal, this soup offers a dairy-free twist on classic squash soup with a hint of ginger and a mild kick from cayenne pepper.
Ingredients
Main Ingredients
- 1 large butternut squash (about 3 pounds)
- 4 tablespoons olive oil (divided)
- 1 ½ teaspoons salt (divided)
- ½ small sweet onion (finely diced)
- 3 garlic cloves (finely minced)
- 1 ¼ teaspoons finely minced fresh ginger
- 1 (13.5-ounce) can full-fat coconut milk
- 1 ½ cups vegetable broth
- â…› 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 get it ready for roasting the butternut squash.
- Prep butternut squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with 2 tablespoons of olive oil and rub evenly over the flesh. Sprinkle with 1 teaspoon salt. Line a large baking sheet with parchment paper.
- Roast squash: Place the squash halves flat side down on the baking sheet. Roast in the oven for 40-45 minutes, until the squash is tender and caramelized on the edges. Remove and set aside to cool slightly, then flip each piece over.
- Cook onion: While the squash roasts, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.
- Add milk and broth: Pour in the full-fat coconut milk and vegetable broth into the pot, scraping the bottom to release any browned bits. Season with ½ teaspoon salt, cayenne pepper, and cinnamon. Cover the pot, reduce heat to low, and simmer gently for 5 minutes to blend the flavors.
- Process soup: When the roasted squash is cool enough to handle, scoop out the flesh and discard the skin. Combine the squash flesh and coconut milk mixture in a high-speed blender or food processor and blend for 2-3 minutes until completely smooth and creamy.
- Heat and serve: Return the blended soup to the pot and heat over medium-low heat, stirring occasionally, for 2-3 minutes until warmed through. Serve garnished with fresh parsley and roasted pumpkin seeds if desired.
Notes
- You can substitute light coconut milk for a lower fat option, but full-fat coconut milk gives the richest flavor and texture.
- Be careful not to overcook the onion to maintain a subtle sweetness without bitterness.
- If you don’t have fresh ginger, you can use ¼ teaspoon ground ginger instead.
- Adjust cayenne pepper to taste for more or less heat.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
