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
Scale
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.
