Why You’ll Love This Roasted Butternut Squash Soup with Coconut Milk
Picture this: a golden squash, roasted to perfection, blended into a silky-smooth soup with a splash of coconut milk. Sounds dreamy, right?
Here’s what makes this soup so special:
- Rich, Creamy Texture – No need for cream or butter. Coconut milk adds a lush creaminess.
- Vegan and Dairy-Free – Perfect for anyone sensitive to dairy or following a plant-based diet.
- Loaded with Flavor – Roasting the squash brings out its natural sweetness, balanced with savory onion, garlic, and warm spices like cinnamon and nutmeg.
- Easy to Make – It’s simple enough for weeknights, fancy enough for dinner guests.
Ingredients You’ll Need
One of the best parts about this roasted butternut squash soup? The ingredient list is short, sweet, and full of pantry staples.
- Butternut squash – You’ll need about 3 pounds. Roasting deepens its sweet, nutty flavor.
- Yellow onion – Adds depth and balance to the natural sweetness of the squash.
- Garlic – A few cloves make all the difference.
- Coconut milk – For that creamy finish without any dairy.
- Vegetable broth – Helps blend the soup and adds richness.
- Olive oil – To roast the veggies.
- Salt and black pepper – Essential seasonings.
- Ground cinnamon and nutmeg – Add warm, cozy notes that make the soup pop.
How to Make Roasted Butternut Squash Soup
Let’s break it down step by step. Don’t worry—there’s nothing complicated here.
1. Roast the Butternut Squash
Start by preheating your oven to 425°F (218°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it flat-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 40–50 minutes until the flesh is fork-tender and slightly caramelized.
Tip: You can also roast the garlic and onion alongside the squash for extra flavor! Just wrap the garlic cloves in foil and slice the onion into wedges.
2. Scoop, Blend, and Simmer
Once everything is roasted, scoop the soft flesh out of the squash and transfer it to a large pot or high-speed blender. Add the roasted garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper.
Blend until smooth. If you’re using a stand blender, you might need to do this in batches.
Then, pour the mixture into a pot and bring it to a low simmer. Heat for 5–10 minutes until warmed through and the flavors have mingled beautifully.
3. Adjust and Serve
Taste your soup. Want it a little sweeter? Add a pinch more cinnamon. Desire more richness? A splash more coconut milk won’t hurt. Like it spicy? Throw in a dash of cayenne pepper for a gentle kick.
Ladle into bowls and enjoy as-is, or garnish with your favorite toppings.
Delicious Toppings to Try
The toppings are where you can have fun and add some texture or extra flavor to your soup. Here are some favorites:
- Roasted pumpkin seeds – for crunch
- Fresh herbs like thyme or parsley – for freshness and color
- Swirl of extra coconut milk – for visual appeal and creaminess
- Crumbled croutons or crispy chickpeas – for extra texture
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup keeps really well. Store it in the fridge for up to 4–5 days or freeze for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to eat.
Is this soup healthy?
Yes! Butternut squash is high in vitamins A and C, and coconut milk provides healthy fats. It’s a great soup for nourishing your body without feeling heavy.
What if I don’t have coconut milk?
No problem. You can substitute almond milk, oat milk, or even regular dairy milk if you’re not vegan. Just note that flavor and texture may vary slightly.
Serve It Up with Sides
Wondering what to serve alongside your butternut squash soup? Try these ideas:
- Crusty bread – perfect for dipping!
- Grain salad – like farro or quinoa for a filling combo
- Roasted veggies – balance out your meal with crunchy sides
- Grilled cheese sandwich – the classic soup-and-sandwich duo
Why Roasting Makes a Difference
Sure, you could boil your squash… but where’s the fun in that? Roasting is really where the magic happens.
When you roast the butternut squash, it caramelizes—bringing out its natural sugars and creating a deeper, richer flavor. You’ll taste the difference in every spoonful.
Think of it this way: roasting is like turning the volume up on your ingredients. It makes everything taste bolder and more balanced. Plus, it’s way easier to scoop the squash once it’s soft and roasted.
Make It Your Own
This recipe is super flexible. Want to switch things up? Here are some variations:
- Make it spicy: Add a bit of curry powder, cayenne, or chili flakes.
- Add apples: Toss in a peeled and chopped apple during roasting for a hint of sweetness.
- Use different squash: Try acorn or kabocha squash for a twist.
- Add protein: Stir in cooked lentils or top with grilled tofu.
Final Thoughts
When the weather cools down or you just want something nourishing and comforting, this roasted butternut squash soup with coconut milk is an easy go-to. It’s simple to make, packed with flavor, and endlessly customizable.
So, the next time you see a beautiful butternut squash at the store or farmer’s market, grab it! You’ll be just a few steps away from a warm, velvety soup you’ll want to make again and again.
Ready to cook? Let your kitchen fill up with the cozy aromas of fall. And don’t forget to share a bowl (or two) with someone you love!
Got questions or a fun variation you tried? Drop a comment below – I’d love to hear your spin on this classic dish.
