Roasted Butternut Squash Soup with Coconut Milk
This Roasted Butternut Squash Soup with Coconut Milk is the ultimate comfort dish for chilly days. By roasting the squash until caramelized, we unlock deep, nutty flavors that blend perfectly with aromatic ginger, garlic, and smooth coconut milk. This vegan-friendly soup offers a sophisticated, velvet-textured experience that is both simple to prepare and nutritiously satisfying. Whether served as a rich starter or a cozy main course, this recipe brings a perfect balance of earthy sweetness and warm spice to your table.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Modern Fusion
- Diet: Vegan, Gluten-Free, Dairy-Free
Ingredients
1 large butternut squash (about 3 pounds, peeled and seeded and cubed)
4 tablespoons olive oil (divided)
1.5 teaspoons salt (divided)
0.5 small sweet onion (finely diced)
3 garlic cloves (finely minced)
1 tablespoon fresh ginger (grated)
0.5 teaspoon cinnamon
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil and 0.5 teaspoon of salt on a baking sheet.
Roast for 30-35 minutes until the squash is tender and deeply caramelized.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the onion and sauté until translucent, then add the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the roasted squash to the pot along with the vegetable broth and cinnamon.
Simmer for 10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until velvety smooth.
Stir in the coconut milk and season with the remaining salt to taste.
Warm through before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days
Freeze the portioned soup for up to 3 months for easy meal prep
Top with toasted pumpkin seeds or a drizzle of coconut milk for an elegant finish