Easy Creamy Roasted Butternut Squash Soup – Simple, Healthy, Delicious
Savor this easy, creamy roasted butternut squash soup. Quick to prep, perfect for cozy nights, and deliciously satisfying with coconut milk and aromatic spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1–2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
- Optional spices: pinch of nutmeg, ground ginger, or turmeric
Instructions
1. Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Dice the onion and mince the garlic.
2. Spread the squash cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, or until tender and caramelized.
3. While the squash roasts, sauté onion and garlic in a bit of olive oil over medium heat until translucent and fragrant.
4. Add the roasted squash to the pot along with the broth and coconut milk. Simmer for 10 minutes.
5. Use an immersion blender (or transfer to a blender) to blend the soup until completely smooth.
6. Taste and adjust seasoning with salt, pepper, and optional spices like nutmeg, ginger, or turmeric.
7. Serve hot and enjoy.
Notes
For extra richness, add more coconut milk or a splash of cream.
This soup is naturally dairy-free and keto-friendly.
Top with roasted seeds, a drizzle of coconut milk, or chopped herbs for garnish.
Leftovers store well in the fridge for up to 4 days and freeze beautifully.