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Creamy Roasted Butternut Squash Soup with Coconut Milk

creamy roasted butternut squash soup with coconut milk - featured image
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A velvety, dairy-free butternut squash soup made rich with coconut milk and deep roasted flavor. This comforting fall recipe is simple to make, perfect for meal prep, and sure to impress.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and black pepper, to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme or sage, chili oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Cut off both ends, slice in half where the narrow neck meets the bulb, peel with a vegetable peeler, scoop out seeds, and cut into 1-inch cubes.
  3. Roast the squash: Spread cubes on the baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, toss to coat, and spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown.
  4. Sauté the aromatics: While squash roasts, heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and cook 5-6 minutes until softened. Add minced garlic and grated ginger, cook 1 minute until fragrant.
  5. Add the spices: Stir in cinnamon, nutmeg, and cayenne (if using) for about 30 seconds until fragrant.
  6. Combine everything: Add roasted squash to the pot, pour in vegetable broth, bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Blend until smooth: Remove from heat. Use an immersion blender to blend directly in the pot until smooth. If using a countertop blender, work in batches, filling no more than halfway, vent the lid, and hold a towel over it.
  8. Stir in the coconut milk: Pour in full-fat coconut milk and stir. Taste and adjust seasoning with salt and pepper. Add more broth or water if too thick.
  9. Serve and garnish: Ladle into bowls, drizzle with extra coconut milk, sprinkle with toasted pumpkin seeds, and add fresh thyme or chili oil if desired. Serve hot.

Notes

Don’t skip roasting—it caramelizes the squash for deeper flavor. Cut squash uniformly for even cooking. Toast spices briefly in oil to bloom their flavor. Use full-fat coconut milk for the creamiest texture. Season in layers for a more complex taste. Soup thickens as it cools; thin with extra broth if needed. Store in fridge up to 5 days or freeze up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, coconut milk soup, vegan soup, dairy-free soup, fall soup, roasted squash soup

Find it online: https://lunafeast.com/creamy-roasted-butternut-squash-soup-with-coconut-milk/