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Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe

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4.4 from 15 reviews

This Roasted Butternut Squash Soup is a creamy, flavorful soup made by roasting butternut squash to enhance its natural sweetness, then blending it with sautéed onions, garlic, warming spices, vegetable broth, and coconut milk for a smooth, dairy-free finish. Garnished with roasted pumpkin seeds, it’s a comforting and nutritious dish perfect for cozy meals.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Squash

  • 1 large butternut squash, peeled, seeded, and cut into chunks
  • 1 tablespoon olive oil (for roasting)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger

Sauté Base

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced

Liquid & Garnish

  • 4 cups low sodium vegetable broth
  • ½ cup coconut milk, plus more for serving
  • ½ cup roasted pumpkin seeds for garnish

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Place the butternut squash chunks on the sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon cinnamon, and ½ teaspoon ground ginger. Toss to coat evenly. Roast in the oven for 40 minutes, flipping the squash halfway through until the pieces are tender and golden.
  2. Prepare the Aromatic Base: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes until the onions become translucent and soft. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Simmer the Broth: Pour the vegetable broth into the pot with the sautéed onions and garlic. Bring the mixture to a boil, then lower the heat to a simmer. Keep it warm while the squash finishes roasting.
  4. Blend the Soup: Once the butternut squash is roasted, transfer it to the pot with the broth and aromatics. Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.
  5. Finish and Serve: Stir in the ½ cup of coconut milk into the blended soup. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls, drizzle with extra coconut milk, and sprinkle with roasted pumpkin seeds for a delightful crunch. Serve warm.

Notes

  • For a nuttier flavor, you can toast the pumpkin seeds before sprinkling them on the soup.
  • If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches to blend until smooth.
  • Adjust the consistency by adding more vegetable broth if you prefer a thinner soup.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes while roasting the squash.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/roasted-butternut-squash-soup-with-coconut-milk-and-spices-recipe/