If you are craving a soul-warming, velvety dish that bursts with flavor and comfort, this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe is an absolute must-try. The natural sweetness of roasted butternut squash intertwines beautifully with aromatic spices and the luscious creaminess of coconut milk, creating a soup that feels both exotic and inviting. Perfect for cozy evenings or when you want to impress without fuss, this recipe delivers richness and depth in every spoonful.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to nailing this soup’s perfect balance. Each element plays a crucial role—from the sweetness and texture of the squash to the warm spices that make the soup sing. Here’s what you’ll need to bring this comforting bowl to life:
- Butternut squash (2 pounds, peeled, seeded, and cubed): The star of the show, offering natural sweetness and creaminess after roasting.
- Onion (1 large, chopped): Adds a savory foundation and soft texture to the soup.
- Carrots (2, peeled and chopped): Bring subtle sweetness and vibrant color.
- Celery stalks (2, chopped): Provide depth and an aromatic base.
- Garlic (4 cloves, minced): Infuses the soup with a gentle pungency and warmth.
- Vegetable broth (4 cups): Forms the flavorful liquid backbone; chicken broth is an option for richer taste.
- Coconut milk (1 cup, full-fat recommended): Delivers the creamy texture and tropical hint that makes the soup luxurious.
- Ground ginger (1 teaspoon): Offers a gentle spicy note that brightens the dish.
- Ground cinnamon (½ teaspoon): Adds warmth and a cozy undertone.
- Ground nutmeg (¼ teaspoon): Enhances the overall spice profile with a subtle nutty flavor.
- Cayenne pepper (¼ teaspoon, optional): For those who love a touch of heat to contrast the sweetness.
- Olive oil (2 tablespoons): Used for roasting and sautéing, enriching flavor and texture.
- Salt and freshly ground black pepper: To season perfectly and balance all flavors.
How to Make Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread it out evenly on a baking sheet and roast for 30 to 40 minutes until the squash is tender and caramelized in spots. This roasting step is crucial because it intensifies the natural sweetness, adding layers of flavor you simply can’t get with raw or boiled squash. Let it cool slightly before moving on.
Step 2: Sauté the Aromatics
While the squash roasts, chop the onion, carrots, and celery. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped veggies and sauté for about 5 to 7 minutes until they become soft and fragrant. Then, toss in the minced garlic and cook for one more minute. This step builds a savory base that complements the sweetness of the squash and enriches the soup’s complexity.
Step 3: Combine and Simmer
Add the roasted butternut squash to the pot and pour in the vegetable broth. Make sure the vegetables are mostly submerged to allow for a perfect simmer. Now sprinkle in the ground ginger, cinnamon, nutmeg, and cayenne pepper if you want a hint of heat. Bring the mixture to a gentle simmer, then cover and let it cook for 15 to 20 minutes so all the flavors meld beautifully.
Step 4: Puree Until Smooth
At this point, it’s time to transform this beautiful medley into soup. Use an immersion blender directly in the pot, or carefully transfer the mixture in batches to a regular blender (remember to vent the lid to avoid pressure build-up!). Blend until the soup is silky smooth and consistently creamy.
Step 5: Add Coconut Milk and Season
Pour in the full cup of rich coconut milk and stir it through gently. Warm the soup for a few minutes, but avoid boiling to keep that fresh coconut flavor intact. Taste and adjust seasoning with salt and black pepper as needed — this finishing touch makes all the difference.
Step 6: Serve and Enjoy
Now that your soup is perfectly blended, creamy, and bursting with warming spices, it’s ready to be ladled into bowls and savored.
How to Serve Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe
Garnishes
Garnishing your soup can elevate it from simple to stunning. Add a sprinkle of toasted pumpkin seeds for crunch, a drizzle of extra coconut milk or olive oil for silkiness, or fresh chopped herbs like cilantro or parsley for a bright contrast. A pinch of chili flakes can also add an exciting pop of heat if you love bold flavors.
Side Dishes
This soup pairs perfectly with crusty artisan bread or garlic naan to soak up every luscious drop. A crisp green salad with a zesty vinaigrette adds refreshing contrast and balances the rich creaminess. For a heartier meal, serve alongside roasted chickpeas or grain bowls featuring quinoa or farro.
Creative Ways to Present
For an eye-catching presentation, serve your soup in mini pumpkins or hollowed-out gourds — perfect for festive occasions or cozy dinners. Layer it with swirls of coconut milk or a spoonful of homemade chutney on top. To impress guests, try garnishing with edible flowers or a sprinkle of pomegranate seeds for a vibrant, jewel-like effect.
Make Ahead and Storage
Storing Leftovers
This Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe keeps beautifully in the fridge for up to four days. Just store it in an airtight container and reheat gently on the stove or in the microwave.
Freezing
Want to enjoy this soup later? It freezes wonderfully! Pour cooled soup into freezer-safe containers or heavy-duty bags, leaving space for expansion. It’s a joy to have on hand for busy days when you crave comfort without cooking from scratch.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen. Warm it gently over low to medium heat, stirring occasionally. Avoid boiling, as it can cause the coconut milk to separate. Add a splash of broth or water if the soup thickens too much upon reheating.
FAQs
Can I use canned pumpkin instead of fresh butternut squash?
While canned pumpkin offers convenience, fresh roasted butternut squash provides the best natural sweetness and texture for this soup. The roasting process is key to developing the rich caramelized flavor that canned pumpkin just can’t replicate.
Is this soup suitable for a vegan diet?
Absolutely! When you use vegetable broth and full-fat coconut milk, this Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe is completely vegan and dairy-free, making it perfect for plant-based eaters.
Can I make this soup spicy?
Yes! The recipe includes an optional ¼ teaspoon of cayenne pepper. Feel free to adjust that amount or add a pinch of chili flakes or hot sauce to serve if you enjoy a spicier kick.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender. Just remember to vent the lid slightly to allow steam to escape and prevent spills or accidents.
How long does it take to roast the butternut squash?
Roasting typically takes 30 to 40 minutes, depending on the size of your cubes and your oven. You want them tender and with some caramelized edges to deepen the soup’s flavor.
Final Thoughts
This Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe is hands down one of those dishes that feels like a warm hug on a chilly day. It’s easy enough for weeknight dinners, yet impressive enough to serve guests. The way the sweet, roasted squash melds with fragrant spices and rich coconut milk makes every spoonful a delight. Give it a try—you’ll wonder how you ever lived without this comforting classic in your recipe rotation.
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Creamy Roasted Butternut Squash Soup with Coconut Milk and Spices Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Butternut Squash Soup recipe is a creamy, flavorful, and comforting dish perfect for fall or any chilly day. Roasting the squash intensifies its natural sweetness, while the blend of warm spices like ginger, cinnamon, and nutmeg add depth. Coconut milk provides a rich, dairy-free creaminess that makes the soup both delicious and vegan-friendly.
Ingredients
Main Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Spices
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup coconut milk (full-fat recommended)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30 to 40 minutes until tender and slightly caramelized. Once done, set aside to cool.
- Sauté Aromatics: While the squash roasts, chop the onion, carrots, and celery. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Squash and Broth: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth, ensuring that all the vegetables are submerged. Stir in ground ginger, ground cinnamon, ground nutmeg, and cayenne pepper if using. Bring to a gentle simmer.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes to allow flavors to meld and vegetables to become fully tender.
- Puree the Soup: Carefully puree the soup using an immersion blender directly in the pot, or transfer in batches to a regular blender, venting the lid to release steam. Blend until smooth and creamy.
- Finish with Coconut Milk: Stir in the full-fat coconut milk, and season with additional salt and black pepper to taste. Heat gently for a few minutes without boiling to combine the flavors perfectly.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, fresh herbs, or a swirl of extra coconut milk. Serve immediately and enjoy.
Notes
- For a richer soup, substitute vegetable broth with chicken broth if not strictly vegan.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder flavor.
- To peel butternut squash easily, use a sharp vegetable peeler and cut off both ends first for stability.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you prefer a thinner consistency, add more broth or water when pureeing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
