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Butternut Squash Soup With Coconut Milk

Creamy Roasted Butternut Squash Soup with Coconut Milk Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp coconut oil or avocado oil, divided
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 tsp salt, plus more to taste
  • Freshly ground black pepper
  • Pinch of cayenne pepper or red pepper flakes (optional)
  • Toasted pumpkin seeds, extra coconut milk, and fresh cilantro, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp oil, salt, and pepper on a baking sheet. Roast 30 to 35 minutes, stirring once, until tender and caramelized. Let cool slightly.
  2. In a large pot, warm remaining 1 tbsp oil over medium heat. Cook onion for 5 minutes until soft. Add garlic and ginger; cook 1 minute.
  3. Add roasted squash, broth, and coconut milk to the pot. Blend with an immersion blender until completely smooth.
  4. Stir in 1 tsp salt, pepper, and optional cayenne. Simmer on medium-low for 5 minutes. Taste and adjust seasoning.
  5. Ladle into bowls, drizzle with extra coconut milk, and top with pumpkin seeds and cilantro. Serve hot.

Notes

The soup thickens as it cools, so add a splash of broth when reheating to loosen it. For the creamiest texture, blend it while the squash and broth are still warm. This soup can be stored in the fridge for up to 5 days, or frozen for up to 3 months.