Creamy Roasted Butternut Squash Soup with Coconut Milk Recipe

Introduction

This roasted butternut squash soup is a perfect blend of sweet, savory, and warming spices. Creamy and comforting, it makes a wonderful meal for chilly days or anytime you crave a nourishing bowl of goodness.

Ingredients

• 1 small to medium-sized butternut squash
• 7 fl oz coconut milk
• 1-2 red onions
• 2 carrots
• 1-2 bell peppers
• 1-2 heads of garlic
• 2 tomatoes (or 1 cup of cherry tomatoes)
• 1 1/2 cups vegetable broth
• 1 tsp fresh ginger (optional; grated)
• Olive oil (enough to drizzle over vegetables)
• Fresh cilantro (for garnish)
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp chili oil

Instructions

1. Step 1: Preheat your oven to 390°F (200°C).
2. Step 2: Prepare the vegetables. You can peel and chop the butternut squash or halve it for roasting. Halving takes longer to cook, while chopped pieces roast faster.
3. Step 3: Season the vegetables by adding black pepper, cumin, paprika, thyme, rosemary, and chili flakes. Drizzle olive oil over them and toss to coat evenly. If halved, drizzle oil on the exposed squash flesh. Cover the dish with aluminum foil.
4. Step 4: Roast the vegetables for about 1 1/2 hours until golden and soft. If chopped smaller, reduce roasting time. Remove foil in the last 10 minutes to caramelize the vegetables.
5. Step 5: Once roasted, scoop out the squash flesh (if halved) and transfer all vegetables to a blender. Add vegetable broth and fresh ginger if using, then blend until smooth and creamy.
6. Step 6: Pour the blended mixture into a pot over medium heat. Stir in the coconut milk and cook for about 2 minutes to warm everything through.
7. Step 7: Adjust seasonings to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil if desired before serving.

Tips & Variations

• For a richer flavor, roast garlic whole in its skin alongside the vegetables and squeeze out the softened cloves before blending.
• Use vegetable broth with low sodium to better control seasoning.
• Add a splash of lemon juice or apple cider vinegar at the end to brighten the soup’s flavor.
• To make this soup vegan and gluten-free, ensure your broth and chili oil are free of animal products and gluten.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, you can substitute butternut squash with kabocha, acorn, or pumpkin. Adjust roasting times as needed depending on the size and density of the squash.

How can I make this soup spicier?

Increase the amount of chili oil or add fresh chili peppers while roasting. You can also sprinkle in cayenne pepper or a dash of hot sauce when blending or serving.

Creamy Roasted Butternut Squash Soup with Coconut Milk Recipe

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4.5 from 96 reviews

This Roasted Butternut Squash Soup is a creamy, flavorful blend of roasted vegetables and warming spices, enriched with coconut milk for a dairy-free twist. The roasting brings out the natural sweetness of the butternut squash and other veggies, creating a rich and comforting soup perfect for any season.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Vegetarian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 small to medium-sized Butternut Squash
• 1–2 Red Onions
• 2 Carrots
• 1–2 Bell Peppers
• 1–2 heads of Garlic
• 2 Tomatoes or 1 cup Cherry Tomatoes

Liquids & Broth

• 7 fl oz Coconut Milk
• 1 1/2 cups Vegetable Broth

Spices & Seasonings

• 1 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Chili Oil (or chili flakes)

Others

• Olive Oil (enough to drizzle over vegetables)
• 1 tsp Fresh Ginger (optional; grated)
• Fresh Cilantro (for garnish)

Instructions

1. Preheat the Oven: Set your oven to 390°F (200°C) to prepare for roasting the vegetables thoroughly.
2. Prepare the Vegetables: Peel and chop the butternut squash or cut it in half for roasting. Prepare the other vegetables by chopping them appropriately; halving the squash will increase roasting time.
3. Season the Vegetables: Combine black pepper, cumin, paprika, thyme, rosemary, and chili flakes or oil with the vegetables. Drizzle olive oil over all and toss to coat evenly. For halved squash, drizzle olive oil on the exposed flesh. Cover the tray with aluminum foil.
4. Roast the Vegetables: Roast the covered vegetables for about 1 1/2 hours until golden and soft. Remove foil for the last 10 minutes to caramelize vegetables, adjusting time if vegetables are chopped smaller.
5. Blend the Soup: Scoop out the roasted squash flesh (if halved) and place all vegetables into a blender. Add vegetable broth and optional grated ginger, then blend until smooth and creamy.
6. Cook the Soup: Pour the blended mixture into a pot over medium heat and stir in coconut milk. Heat for about 2 minutes until warmed through, stirring occasionally.
7. Final Touch and Serve: Adjust seasoning to taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or chili oil if desired. Serve hot.

Notes

• You can halve the butternut squash for a more intense roasted flavor, but expect longer roasting times.
• Adjust the level of chili oil or flakes according to your spice preference.
• For a smoother soup, strain after blending if desired.
• This soup is naturally dairy-free and vegan-friendly thanks to coconut milk.
• Use fresh herbs like thyme and rosemary for the best aroma and flavor.

Keywords: Roasted Butternut Squash Soup, Vegan Soup, Dairy-Free Soup, Coconut Milk Soup, Autumn Soup, Healthy Soup, Comfort Food, Roasted Vegetable Soup